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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CREAMY CHICKEN ENCHILADAS Recipe

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This recipe for CREAMY CHICKEN ENCHILADAS is from GET OUTTA MY KITCHEN!, 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:  


Ingredients
1 Chicken; (or Rotisserie chicken)

2 10.5-oz can Cream of Chicken Soup

3/4 cup Sour cream

1/3 cup milk

1 small can Green chili; diced

1 small can Olives; sliced

2 cups Cheddar cheese; grated

1 package Flour tortillas
Directions:
Directions:

If using rotisserie chicken, remove meat from bone and chop into bitesize pieces. (FYI, I feel rotisserie chicken gives the best flavor...)
If using whole uncooked chicken, boil until fully cooked. Debone chicken and cut up.

In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk.
To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.)

Roll up chicken mixtures in tortillas (I use 6 -8 tortillas) and place in 9x13 pan.
Spread remainder of soup mixture on top of tortillas and top with grated cheese.
Bake at 350 for approximately 35 mintues or until bubbling.
Personal Notes:
Personal Notes:
You can make it the night before and it freezes well, also.

 

 

 

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