Thursday, April 3, 2008

Chicken Enchiladas

4 chicken breasts, cooked and shredded or cubed
2-3 green onions, chopped
3 c grated cheese
2 small cans sliced olives
1 (7 oz) can green chilies
2 cans cream of chicken soup
2 c sour cream (16 oz container)

Mix cream of chicken and sour cream to form sauce. Mix 1/2 c sauce with chicken, chilies, onion, and olives to form filling. Spread tortillas with filling and roll. Place in 9x13 pan. Pour remainder of sauce over enchiladas and sprinkle cheese on top. Bake at 450 deg for 15 min. or until heated through. Do not cover.

My variation:
I leave out the onions, olives and chilies. I replace the cream of chicken with cream of mushroom. And I prefer to use pepperjack cheese. This is a recipe you can adjust to your preferences.

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