Friday, September 21, 2007

Chicken Enchiladas

12 flour tortillas
2-3 chicken breasts, cooked and chopped
2 bunches green onions, chopped
1 small can chopped olives
1 can Rotel or green chilies
2 - 10-3/4 oz. cans cream of chicken soup
16-20 oz. cheddar + monterey jack cheese
1 pint sour cream

In medium bowl, combine chicken, green onions, Rotel/chilies, cream of chicken soup, cheese (½-¾ cup aside for garnish) and sour cream. Spoon filling in to each flour tortilla, roll tortilla and place in lightly greased 9x13 pan. Top with remaining cheese and olives. Cover with foil and bake at 350°F for 40-45 minutes.

Courtesy of Julie T

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