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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Quick and different take on chicken enchiladas Ingredients:
8 flour tortillas |
2 tablespoons margarine or 2 tablespoons butter |
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 cup sliced black olives |
1 (4 ounce) can green chilies |
1/2 cup sour cream |
1 (10 ounce) can condensed cream of chicken soup |
1 1/2 cups cooked chicken, cubed |
2 cups shredded cheddar cheese |
1/4 cup milk |
Directions:
1. Heat oven to 350 degrees.
2. In medium saucepan, melt margarine; sautéing onions and garlic until tender.
3. Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
4. Set aside 3/4 cup of the mixture.
5. Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
6. Warm tortillas and fill with chicken mixture; roll up.
7. Place seam side down in 12x8 baking dish.
8. In small bowl, combine reserved 3/4 cup of mixture and milk.
9. Spoon over tortillas.
10. Bake 30-35 minutes or until bubbly.
11. Sprinkle with cheese and black olives.
12. Enjoy.
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