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Lynette's Chicken Enchiladas

Source of Recipe

Lynette from Moms Online WFD


Recipe Introduction

A favorite meal in our house. I like to serve it with Spanish/Mexican rice and refried beans..........and FROZEN MARGARITAS!

List of Ingredients

1 (16 oz) carton sour cream *see notes
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (4-7 oz) can mild green chiles, chopped
1 med red onion, chopped
1/2 cup black olives, chopped or sliced
2 cups cooked chicken breast halves, chopped or shredded
2 cups shredded cheddar cheese
12 flour tortillas *see notes


Recipe

Mix first 3 ingredients in a saucepan and heat to warm. Add 1/2 of sauce to medium bowl with chilies, onion, olives, chicken and 1 cup cheese. Mix to combine filling. Fill tortillas with 2 tablespoons mixture and roll. Place in pan. Pour remaining sauce over all and top with 1 cup cheese. Bake at 350 degrees for ~30 minutes

MY NOTES:

Lynnette uses Corn tortillas.

I am able to get one 13x9 and one 8x8 pan of enchiladas out of this recipe by using medium sized flour tortillas (about 18).

The 13x9 pan feeds 6 (2 ea) Save the 8x8" for later in the week. I have been freezing these without the 'sauce'.....juts top with any enchilada sauce when you go to heat/cook them.

Fat-free flour or whole wheat tortillas work nicely especially if you're trying to cut calories.

Fat-free or low-fat sour cream works with great results as does reduced-fat cream soups.

DO NOT use fat-free cheese in this.......results not very good IMO