Chicken Enchiladas
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A mexican take on chicken enchiladas, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 8 oz. carton sour cream
- 1 can cream of chicken soup
- 1 can diced chilies
- 1 pkg. taco seasoning
- 1 can sliced black olives
- 8 small flour tortillas
- 2 big cans chicken (10 oz.)
- Shredded cheese
Method
Mix together the first 5 ingredients.
Reserve 1 c. of mixture and spread the remaining mixture on tortillas.
Using chicken, crumble over the mixture on tortillas.
Fold/roll tortillas and place fold down in greased cake pan. Bake at 350° about 1/2 hour or until heated.
Spread remaining mixture over top of tortillas and top with shredded cheese. Bake until cheese is melted.
Can serve with sour cream, salsa and diced tomatoes on top.
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