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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Lance Family 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:  
16-20 Flour Tortillas
1 lb Cooked Shredded Chicken
2 cans Cream of Chicken Soup
4 cups Shredded Mozzarella Cheese
16 oz. Sour Cream
4 T Diced Green Chilies (Ortega brand)
1 small can sliced Olives (optional)
Directions:
Directions:
In a large bowl mix everything together accept 1 can of soup a little cheese. Use the second can of soup to put a thin layer of soup down in 2- 9 x 13 pans. Scoop about 1/4 cup of mix into tortillas, roll up and place in pan. I usually fit 10 tortillas in each pan. Spread remaining soup on top of all the rolled tortillas in each pan and sprinkle with remaining cheese. Bake at 350º for about 30 minutes (until hot all the way through).
Number Of Servings:
Number Of Servings:
about 6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I usually get a hot roasted chicken from Costco or Safeway, debone it, chop it up and use half for this recipe. I freeze the other half and use it later to add to pasta or salad.

This makes 2- 9 x 13 pans, so I usually invite someone over to share the first pan, and freeze the second pan. Sometimes the one I freeze I divide into 2 - 8 x 8 pans since there is only 2 of us, then we get to eat it 3 or 4 different times. You can also lay plastic wrap down in the pan for the ones you freeze so once it's made up in the pan, you wrap it in the plastic wrap, put it in a ziplock and freeze it without the pan taking up room in the freezer. When you take it out of the freezer, take the plastic wrap off and it fits nicely into the pan.

I usually serve this with beans, rice, corn and tortilla chips.

Enjoy!
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