Thursday, April 3, 2014

Chicken Enchiladas

I love making these!  They are pretty easy and quite tasty!

16 oz sour cream
2 cans of Cream of Chicken Soup
1 small can of diced green chilies 
2 cups of grated cheese (1 cup used to sprinkle on top)
8-10 cooked chicken tenderloins or rotisserie chicken from the grocery store
1 small can of sliced olives (if you prefer)

Preheat oven to 350 degrees.  Cook chicken (I usually boil the chicken or buy the already cooked rotisserie chicken from the store). Mix sour cream, Cream of Chicken soup, diced green chilies and 1 cup of grated cheese together.  Split the mixture into two bowls.  In one bowl, shred the cooked chicken and mix in with the mixture.  Scoop some of the mixture (with the chicken) into each tortilla and roll like a burrito and place in a 9 x13 glass pan.  Once all enchiladas are made, spread the mixture that was in the 2nd bowl over the tortillas.  Make sure to get all the corners and creases!  Sprinkle the cup of grated cheese over the top and olives if you would like.  Cook for 35 minutes. 

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