Friday, April 10, 2009

Chicken Enchiladas

12 flour tortillas
1/2 lb. grated jack cheese
4 lg. chicken breasts,
1/2 lb. grated cheddar or sharp cheese
cooked and cut up green onion tops, chopped
2 cans cream chicken soup
1 can sliced black olives
1 can diced green chiles
1 small grated onion
1 pint sour cream

Combine chicken soup, onion, onion tops, sour cream, chilies and black olives with most of cheese. Set aside about 1 1/2 cups of mixture without chicken. Combine chicken with remainder of mixture. Place 1/3 cup of chicken mixture in each tortilla and roll. Place filled tortillas in shallow 9x13 greased baking dish. Pour remaining sauce over top of filled tortillas and sprinkle with remaining cheese. Sprinkle with paprika and bake at 350 for 30-35 minutes.

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