Creamy and cheesy, this is a dish the whole family will love; it’s got just enough kick from the chilies and it’s loaded with tender pulled chicken breast and yummy Mexican cheese. This could be a featured dish on your Cinco de Mayo spread.

This is a great dish for entertaining or for a weeknight meal because you can make it ahead before baking and then refrigerate or freeze it to bake right before serving. If you freeze it, make sure to use a freezer-safe dish and allow it to thaw completely before baking.

In order to have enough meat, you will need to cook four bone-in and skin-on chicken breasts with just olive oil, salt and pepper, and then pull the meat off with a fork. Another option is to buy a couple of whole roasted chickens from your grocery store and use both the white and dark meat.

Ingredients

• 6 cups pulled white chicken meat
• 24 ounces Mexican blend shredded cheese, divided in half
• 2 bunches green onions, tops only, chopped, divided in half
• 2 – 10 3/4 ounce cans cream of chicken soup
• 1 – 4 ounce can green chilies, chopped
• 3 cups sour cream
• 1 cup pitted black olives, sliced
• 12 – 6 inch flour tortillas

Preparation

Preheat oven to 350°F.

Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.

Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.

Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.

Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Serves: 8 servings