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CHICKEN ENCHILADAS




Source of Recipe


Craftldly


List of Ingredients




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

Recipe



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 filled tortillas and sprinkle with remaining cheese.

Bake at 350 degrees F for 45 minutes.