|
|
| Chicken
Enchiladas (Green) |
|
2 10-oz cans green enchilada
sauce
1 10-oz can cream of chicken soup
1 pint of real sour cream
8 oz can mild diced green chilies
8 oz can, chopped olives
1 lb cooked, shredded chicken breasts
12 corn tortillas
grated cheese
oil
|
| Instructions: |
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.
|
|
| Category: Main
Dish / Dinner |
| Recipe By:
Krista van den Eikhof |
| |
| Prep &
Cook Time: 60 minutes |
| Level of Difficulty:
Moderate |
| |
| Makes: 9 x
13 |
| |
|
