Recipes ala Mode

Original date November 2006
From Tiffanie Hoover

1 1/2 lbs. boneless, skinless chicken breast
1 (8 oz) pkg. cream cheese, softened
1 (4 oz) can diced green chili, undrained
12 flour tortillas
1 can cream of chicken soup with herbs
1 c. sour cream
1 c. milk
2 c. shredded Colby Jack cheese
1 (2.25 oz) can sliced pitted rip olives, drained
Bottled green salsa, optional

Place chicken in large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes or until chicken is no longer pink. Shred chicken into bite-sized pieces. Preheat oven to 350F. Combine chicken, cream cheese and chili peppers. Spoon about 1/3 cup mixture onto each tortilla near one edge; roll up. Place filled tortillas in a greased 3 quart baking dish. Bake, covered, about 45 minutes or until heated through. Unvoer and sprinkle with cheese and olives. Bake 1-2 minutes more or until cheese melts. Let stand 10 minutes before serving. Serve with green salsa, if desired.