This is usually a round two dish from my crock pot sour cream chicken, but I have had last minute request to feed family and friends this meal. So this is how I put it together. There is lots of variations to this, that I will update in the future. You know me, I mix it up, all the time!!!!
1Poach your chicken, in broth with sliced carrots, onions, celery and green chilis till fork tender for shredding.
2In the mean time, in a skillet saute chopped onions til tender. reduce heat, 1/2 sour cream, mushroon soup, 1/1 of the evaporated milk, onion soup mix. Stir together. add green chilies and half of the shredded jack and queso freshco. remove from heat. Add spinach and 1/2 of the black olives along with 1/4 of green chili sauce, stir together .
3Preheat oven to 350. Stir in Shreaded chicken, chop or mash some of the carrots and add for another flavor and little color.
4Prepare Tortillas. warm and place filling inside, roll, place in baking dish, seam down. To make sauce, in a small sauce pan, mix sour cream, green chili sauce, some 1/2 of remaining queso fresco, 1/2 of remaining jack, warm, little milk if needed
5Pour sauce over tortillias. Spinkle remaining black olices and jack cheese over top. Bake 20-25 minutes
6Remove from oven, top with quesco fresco and touch of chopped fresh cilantro and serve.