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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 cups of diced cooked chicken
2 cans of cream of chicken soup
1 pint of sour cream
1 - 4oz. can of mild, diced green chiles
1 can of sliced ripe black olives
1# of cheese, grated (sharp cheddar or a combination of sharp cheddar and Monterey Jack)
12 - 7" flour tortillas

Directions:
Directions:
Mix sour cream and soup together. Mix chicken, chiles, olives, and half of the cheese with 2/3 of the sour cream/soup mixture. Fill the center of each tortilla with filling. Roll up and place seam side down in a baking dish. Cover with the remaining 1/3 of the sour cream/soup mixture. Bake uncovered for 30 to 40 minutes at 350 degrees, sprinkling the rest of the cheese on the top as it bakes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This dish may be made in advance, and baked later. Allow extra time to bake if it's been refrigerated and is still cold when it's placed in the oven. These chicken enchiladas are great served with corn-on-the-cob and a caesar salad!

 

 

 

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