Quick Green Chile Chicken Enchiladas |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it. Ingredients:
1 (30 ounce) can cream of chicken soup |
1 (10 ounce) can of ortega diced green chilies |
10 ounces monterey jack cheese (shredded) |
3 cooked chicken breasts, meat removed |
1 package corn tortilla |
1 (2 1/4 ounce) can of sliced olives |
Directions:
1. In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
2. Set aside.
3. Lightly fry all the corn tortillas.
4. In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
5. Bake at 375 for 40 minutes or till lightly brown on top.
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