 |
Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
This is so creamy and good. You will not have leftovers. You can make this lower in fat by using lowfat soup and sour cream. Ingredients:
10 tortillas, burrito size at room temperature |
1 lb boneless skinless chicken, cut into chunks |
2 (10 ounce) cans cream of chicken soup |
1 (24 ounce) container sour cream |
1 (11 ounce) can black olives, sliced |
1 (4 ounce) can green chilies |
4 cups colby-monterey jack cheese, shredded |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 350 degrees. Spray 2 9x13 pans with Pam.
2. Set aside 1 cup of cheese and 1/4 cup of sliced olives.
3. In frypan heat up oil. Add chicken and chilies. Cook until chicken is done.
4. Add olives to chicken.
5. In sauce pan combine sour cream and soup over low heat until mixed well. If too thick add a little milk.
6. Pour half the soup mixture into chicken. Mix well.
7. Take a tortilla shell and add 1 cup of chicken mixture (more or less as desired). Sprinkle on cheese, roll up and place in baking pan.
8. Repeat mixture is gone.
9. Pour remaining soup mixture over enchiladas.
10. Sprinkle olives over top and then remaining cheese.
11. Bake 30 minutes.
|
|