Food is symbolic of love when words are inadequate. – Alan D. Wolfelt
4-5 boneless, skinless chicken breasts 12 small flour tortillas
16 oz. sour cream 1 16 oz. pkg. Mexican Blend shredded cheese
2 tsp ground Cumin 1 can sliced olives or green chilies
2 cans Cream of Chicken Soup Option: Substitute shrimp for chicken
Cook chicken and cut into small pieces or shred. Mix soup, sour cream, and cumin together in a bowl. Spray 9x13 inch dish with Pam and spread 1/3 of soup mixture onto the bottom of baking dish. Spread small amount of soup mixture on tortilla , add chicken and cheese, roll tightly and place in dish. Repeat until dish is full. Pour remainder of mixture on top, sprinkle with cheese. Add olives, or green chilies if desired, and bake at 350° for 30 minutes. Do not over-bake.
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