Ingredients: |
Ingredients: 2 whole chicken breasts
2 cans cream of chicken soup (cream of mushroom will do in a pinch)
1 pint (16 oz) sour cream
1 4-oz can chopped green chiles (or jalapenos if you like spicy)
Vegetable oil
1 dozen corn tortillas
3/4 C chopped onion
3 C grated cheddar, monterey jack, or colby jack cheese
Can of sliced olives
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Directions: |
Directions:Bring pan of hot water to boil and boil chicken breasts for 20-25 minutes. When cool enough to handle, chop the meat and remove bones if needed. Mix chicken, soup, sour cream, chiles and onions together. Preheat oven to 350 degrees.
Heat oil in a small skillet. Dip each tortilla in hot oil until softened and drain on paper towels. Spread a thin layer of the sour cream mixture on the bottom on a 9x12 inch pan. Spread a heaping spoonful of cream mixture on a tortilla, top with cheese, roll it up and place it in the pan, seam-side down. Repeat with remaining tortillas. Reserve some creamed mixture and cheese for the top. When the pan is full, spread remaining cream mixture over the enchiladas and top with cheese. Bake 20-25 minutes at 350 degrees. Top with olives after baking. |
Personal
Notes: |
Personal
Notes: We first tasted these enchiladas at Uncle Steve's house and they were spicy! I found the recipe (non-spicy version) in my Taste of Oregon cookbook. This particular cookbook was a wedding gift from one of Seth's favorite high school teachers, Marilyn Urness, and it has many charming recipes that we like. After we had kids, we began making the non-spicy enchiladas, but we occasionally kick the heat up a bit to keep them guessing.
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