Tuesday, August 11, 2009

Creamy Chicken Enchiladas

Sauce Ingredients: (mix together in bowl)
1 or 2 small (4 oz) cans diced green chiles
2 cans cream of chicken soup
1 cup sour cream

Other Ingredients: 2-3 cups grated cheese
2 cups cooked diced chicken
1 cup diced onion
12 tortillas
1 small (4.25 oz) can chopped olives (optional)

Spread out tortillas on counter. To each one add approximately:
1 Tablespoon sauce
1 Tablespoon onion
3 Tablespoons cheese

Spread a thin layer of sauce on bottom of a 9X13 inch baking pan. Roll tortillas and place in pan. Pour remaining sauce over tortillas and spread evenly. Top with remaining cheese as well as olives if you’d like. Cook for 30 minutes at 350 degrees. (If you decide to freeze enchiladas, before baking, let them unthaw for 1-2 days in refrigerator.)

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