Chicken and Cheese Enchiladas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was originally submitted to from Megan Strong. I have changed the type of cheese from mozzarella to colby-jack, and I don't use fat free sour cream. Otherwise, the recipe is the same. Ingredients:
1 (4 ounce) can diced green chilies |
2 (10 1/4 ounce) cans cream of chicken soup, undiluted |
2 cups sour cream |
3 cups cooked shredded chicken |
2 1/2 cups shredded colby-monterey jack cheese |
4 ounces sliced black olives |
12 (8 -10 inch) flour tortillas |
Directions:
1. Preheat oven to 350°F.
2. Mix together green chilies, sour cream, and cream of chicken. Set aside 1/2 of this mixture.
3. To the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.
4. Divide chicken mixture evenly among the tortillas. Roll up and place in a 10x15 inch baking dish.
5. Pour remaining mixture over the top of the tortillas and spread to cover all. Sprinkle remaining 1 1/2 cups of cheese over the top.
6. Bake for 35-40 minutes.
7. Tips: For added spice, blend in a fresh green chili.
8. To freeze: Assemble as directed, but do not bake. Cover pan well and freeze. When ready to eat, thaw for approximately 4 hours and then bake as directed.
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