Added By: The West Family
Chicken Enchiladas
- 1 dozen corn or flour tortillas
- ½ c chopped onion
- 2 c cooked chicken, cut into bite size pieces
- 2 c grated jack cheese
- 1 ½ pints sour cream (3 c)
- 1 large can Ortega diced green chilies
- 2 (4 oz) can chopped black olives
- 3 cans cream of chicken soup
- Mix chicken with onion, 1 ¼ c of the cheese and olives in large bowl set aside.
- In a saucepan, combine and heat soup, chilis, sour cream till smooth in texture-do not boil.
- Lay out a tortilla and put a small amount of bowl mixture in it then spoon about 2 T sauce on it, roll up and place in a greased glassware dish, repeat fitting snugly into the dish.
- Pour remaining sauce over the entire pan of enchiladas and sprinkle with remaining cheese.
- Bake at 350 for 30 minutes.
