Ingredients

• 4 cups shredded Cheddar cheese , divided
• 1 cup sour cream , divided
• 2 cups cubed , cooked chicken
• 0.25 cups chopped onion
• 8 , 8 inch
• 1.5 cups chopped tomatoes
• 0.5 cups black olives

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
3. 3 Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
4. 4 Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
5. 5 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition per serving