Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

SOUR CREAM CHICKEN ENCHILADAS




Source of Recipe


cooks


List of Ingredients




2 cans cream of chicken soup
1 can diced green chilies
1 can chopped olives
1 (8 oz.) carton sour cream
1 cooked diced chicken
Shredded Jack cheese
Shredded Cheddar cheese
Flour tortillas

Recipe



Mix together soup, sour cream, 1/2 chilies and 1/2 olives. Add 1/2 of mix to diced chicken and mix real good. Place serving of chicken in a tortilla, add some of each shredded cheese, roll and place in dish. When dish is full, pour remaining sauce over enchiladas. Top with lots of cheese, remaining chilies and olives. Bake at 375 degrees for 20-40 minutes, until heated through. (Before you put enchiladas in dish, pour a little sauce in bottom of dish so they don't stick.)