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Debi's Chicken Enchiladas
Debi's Sour Cream Chicken Enchiladas
2 lbs. chicken tenders or boneless chicken breasts
2 - 10 1/2 oz. cans cream of chicken soup
1 pint sour cream
1 4 oz. can chopped green chilies (save some for garnish)(drained)
1 doz. flour tortillas(small)
3/4 c chopped onion
3 c.s grated Cheddar or Monterey Jack cheese or mixed (save some for topping)
Sliced black olives
Boil chicken breasts/tenders for 20 min, adding your favorite seasonings - garlic is good :)
Drain, chop or shred.
Mix chicken, soup, sour cream and chilies together.
Spray bottom of glass pan lightly with spray oil. Spread thin layer of mixture in bottom of pan, spread equal amounts down middle of tortillas (reserve some 'mix' for topping) and sprinkle with chopped onion & cheese. Roll up and place seam side down in prepared pan. Pour remaining 'mix' over top of tortillas and top with cheese. Bake 30 min. @ 350 degrees Garnish with black olives & extra cheese.
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