Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese

Directions

  1. Heat oven to 325 degrees F.
  2. Mix sour cream and soup, reserve 1/3.
  3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
  4. Fill tortilla shells and roll up.
  5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
  6. Bake for 30 minutes or until hot and bubble.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s