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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a favorite among family and friends. My husbands friends are always asking when I'm going to make them these great enchiladas. I got this recipe from an aunt. Serve with spanish rice and a salad for a great meal. They make great leftovers the next day too. Ingredients:
4 chicken breasts |
2 (10 ounce) cans enchilada sauce |
1 can cream of chicken soup |
1 cup monterey jack cheese (grated) |
1 cup cheddar cheese (grated) |
green onion |
black olives |
12 flour tortillas |
1 cup monterey jack cheese (grated) |
1 cup cheddar cheese (grated) |
Directions:
1. Boil chicken, then cool and shred.
2. Set aside.
3. Combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar.
4. Bring to a boil.
5. Add chicken.
6. Spoon chicken mixture into tortillas and roll.
7. Put into a 9x13 inch pan.
8. Pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar.
9. Garnish with green onions and olives.
10. Bake at 350 F for 30 minutes.
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