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Grandma Carolyn’s Chicken Enchiladas Recipe

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This recipe for Grandma Carolyn’s Chicken Enchiladas is from Norma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts, cooked and cut up
4 cans (10 ½ oz each) cream of chicken soup
2 cups dairy sour cream
1 can (4 oz) chopped green chilies
1 small can sliced black olives
4-6 green onions, chopped
2 cups grated Monterey jack cheese
2 cups grated cheddar cheese
24 small flour tortillas, (thin variety)
Directions:
Directions:
Cook chicken breasts, cut up and set aside. In large bowl combine chicken soup, with sour cream, green chilies, olives, onions, and Monterey jack cheese.
Set aside 2 cups of this mixture. To the remaining mixture add the chicken.
Soften tortillas in the microwave for a few seconds so they are easier to roll.
Spoon 1 large tablespoon of chicken mixture in each warmed tortilla. Roll up seam side down and place in 2 9x13-inch greased (or sprayed) baking pans of casserole dishes. Divide evenly the 2 cups of sauce that was set aside and spoon over the casseroles. Sprinkle each with the cheddar. Bake at 350 degrees for 40 minutes.
Serves 8-10 people. This casserole freezes well.

 

 

 

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