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Chicken & Sourcream Enchiladas




Source of Recipe


Source: Jazzygordon


List of Ingredients




4 chicken tender strips or 2 boneless chicken breasts.

16 oz. sour cream

2) cans cream of chicken soup

1) small can of diced chiles

1) small can of diced jalepano's

2 cups of shredded sharp cheddar cheese

2) small cans sliced olives

10 small corn tortillas

salt & pepper if desired

Recipe



Cook the chicken on medium heat about 1 minute on each side, then add the 1/2 the juice from the can of jalepanos and throw in half a teaspoon (or more to your preference) of the diced chiles. Add salt and continue to cook until fully cooked. While the chicken is cooking, grab a medium mixing bowl, & combine sourcream, 1 cup of shredded cheese, both cans of soup, the remaining chiles, 1 heaping teapoons of the jalepanos (more if you like spicey foods) 1 can of olives and mix well. Set that aside the bowl and quarter your tortillas. Set your oven to 375 degrees. Take a nice sized casserol pan and layer some tortillas on the bottom. Then take about 1/4 of the mixture and smooth over tortillas, sprinkle about 1/4 of the chicken and do another layer of tortillas. Continue about 3 more times until you've filled the pan and run out of tortillas, chicken and sourcream mix. Make the top layer tortillas and sprinkle the remaining cup of cheese & 1 can of olives on top. You can also sprinkly a few diced jalepanos on the top. Bake for 15-20 minutes until the cheese is fully melted and top torillas are golden brown and crisp. Wait about 10 minutes before serving as it is VERY hot when it comes out of the oven and it's best served when it's had time to set.