Chicken Enchiladas

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Chicken Enchiladas

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Servings: 1 9X13 pan full
Course: Chicken, Dinner, Soups & Stews, Vegetables
Ingredients Method

Ingredients
  

  • 3 Cups Cooked Chicken ( I usually boil a couple chicken breasts prior to making this dish)
  • 3 cups sour cream
  • 2 cans cream of mushroom soup
  • 1 small can diced Ortega chilies
  • 1 small onion
  • 8 green onions
  • 1/2 cup sliced olives
  • 3/4 pound Jack Cheese
  • 3/4 pound Cheddar Cheese
  • Flour Tortillas

Method
 

  1. oven at 350 °
  2. In a large bowl, combine: Sour cream, soup, chilies, onion, olives, 2 Tablespoons of the green onions, 1 & 1/2 cups of both cheeses.
  3. Add chicken.
  4. Set aside 2 cups of the mixture.
  5. Fill tortillas with 3 Tablespoons of the mixture.
  6. Align in a 9X13 pan.
  7. Top with remaining reserve.
  8. Cover with tin foil.
  9. bake 45 minutes.

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