Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Cheesy Chicken Enchildas




Source of Recipe


cooks.com


List of Ingredients




2 c. cooked chopped chicken
1 lb. Mexican Velveeta
1 c. sour cream
1/2 c. chopped onion
8 tortillas
Oil
1/3 c. chopped tomatoes
1/4 c. pitted ripe olive slices



Recipe



Combine chicken, 1/4 pound Velveeta, 3/4 cup sour cream and onion; mix lightly. Dip tortillas in hot oil, drain. Fill tortillas with chicken mixture. Roll up; place in 12 x 8 inch baking dish, seam down. Combine remaining Velveeta and sour cream in saucepan; stir over low heat until smooth. Pour over tortillas. Bake at 350 degrees for 20 minutes. Top with tomato and olive slices.