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| Recipe of the Month: | Chicken Enchiladas | ||||||||||||||||||
| - 2- 10 oz cans green enchilada sauce | - 8 oz can chopped olives |
Recipe
by Krista van den Eikhof
Level of difficulty: Medium Time: 1 hour |
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| - 10 oz can cream of mushroom soup | - 12 corn tortillas (white) | ||||||||||||||||||
| - 1 pint sour cream | - 1 lb chicken breast, shredded | ||||||||||||||||||
| - 1 - 8 oz can mild green chiles | - cheddar cheese | ||||||||||||||||||
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Mix the sauce, soup, sour cream, chilies and olives in a saucepan and warm. DO NOT BOIL! Shred the chicken when cool and set aside; grate cheese. Heat oil in a skillet and fry tortillas until soft and flimsy. Pat grease off tortillas and put chicken, cheese and a spoonful of sauce on them. Roll and place in a 9x13 inch pan. Complete the rest of the tortillas then cover with the remaining sauce and sprinkle cheese on top. Bake @ 350 degrees for 30 minutes |
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van den Eikhof webmail |
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