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Chicken Enchiladas***




Source of Recipe


rgm


List of Ingredients




3 c. cooked and shredded chicken breast or turkey breast (you may use 1 large or 2 small cans cooked and shredded chicken
2 c. shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) I use it.
¾ c. sour cream
cumin to taste
salt to taste
1 can sliced ripe black olives, drained (optional)
8 - 6” flour or corn tortillas, warmed
1 lg. can enchilada sauce
½ c. shredded Mexican mix cheese


Recipe



Lightly grease a 9 x 13 x 2” baking dish. Preheat oven to 350º F. In large bowl, combine the meat, 1 ½ c. cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 c. chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350º F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.