Search This Blog

Tuesday, July 14, 2009

Chicken Enchiladas

12-16 flour tortillas
3 chicken breasts, cooked and shredded (I boil than shred with a knife and fork)
1 pint sour cream
1/2 Large Can cream of chicken soup (1 small might work)
1 can black olives, chopped
1 pound pepper jack cheese
1/2 pound cheddar cheese
1-1 1/2 can's red enchilada sauce

(when making reserve some of each the cream, cheese and black olives)
Place small amount of enchilada sauce in bottom of a 13*9 pan (enough to cover the bottom). Mix soup and sour cream. Mix shredded cheeses. Fill tortillas with a spoonful of creamed mixture, handful of chicken, handful of cheese, some black olives. Roll each tortilla and place in pan seam side down. Pour remaining cream mixture over the top and spread evenly. Pour enchilada sauce on next and finish with remaining cheese and black olives. Bake at 350* for 34-40 minutes.

No comments:

Post a Comment