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CHICKEN ENCHILADAS by CraftLady

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  • CHICKEN ENCHILADAS by CraftLady

    CHICKEN ENCHILADAS


    12 to 16 corn tortillas
    2 cans cream of chicken soup
    4 large chicken breasts, cooked and cut up in small pices
    8 oz. can green chiles, diced
    1 pint sour cream
    2 cups Monterey Jack cheese, grated
    2 cups Sharp Cheddar, grated
    1 small can black olives, sliced
    1 small onion, grated
    8 green onion tops, chopped


    Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.

    In a 9 x 13 inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of the filled tortillas and sprinkle with remaining cheese.

    Bake in a 350 oven for 45 minutes.
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