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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Muhlbauer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Muhlbauer
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 Large Soft Tortilla Shells
2 lbs boneless chicken breast
1 can green chillies diced
2 small cans enchillada sauce
2 small cans cream of Chicken Soup
1 can chopped black olives
2 c shredded cheddar cheese
1 c lettuce
1 c tomatoes
16 oz sour cream

Directions:
Directions:
Boil Chicken around 30 minutes , until done. Dice into bite size pieces.
In a mixing bowl, mix chicken soup , sour cream, green chillies and chicken.
In a 9x12 pan put one can of Enchilada sauce.
Spread mixture onto torillias and place in a 9x12 baking pan and pour the other can of sauce on top. Cover with cheese and black olives, bake for 1 hour at 350 degrees , covered with tin-foil, remove tin-foil and bake for another 15 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr and 15 min
Personal Notes:
Personal Notes:
I like to serve with Sourcreme, lettuce and tomatoes.

 

 

 

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