Chicken Enchiladas
Source of Recipe
Unknown
List of Ingredients
1 pkg. flour tortillas
2 large cans of boneless chicken
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. pkg. taco cheese; divided
1 small jar of sweet peppers
1 can black olives; sliced(leaving a few slices out for top)
Recipe
Combine both cans of soup. Leave one half of soup mix aside.
Take the other container of soup mix and add 4 oz. of the taco cheese, sweet peppers, (I cut them into smaller pieces), and black olives. Mix all together. Fill each tortilla with mixture and then roll them up. Put them in a large rectangular baking dish with seams side down. Cover them with remaining soup mix, slices on black olives and remaining cheese. Bake at 350 for an hour.
Note: I usually use shredded lettace, salsa, sour cream and tomatoes as toppings.
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