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Socir Cream Chicken Enchiladas

The.Southerner's picture
Ingredients
  Chicken breast halves 4 , skinned and boned
  Margarine 4 Tablespoon
  Sour cream 1 1⁄2 Cup (24 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Diced tomatoes and green chili with juice 5 Ounce (1/2 Of 10 Ounce Can)
  Canned sliced black olives 7 1⁄4 Ounce, drained (1 Can)
  Monterey jack cheese 8 Ounce, shredded
  Onion 1 Medium, grated
  Flour tortillas 10
Directions

Preheat oven to 350°.
Lightly grease baking pan.
Simmer chicken breasts in lightly salted water until tender, 20 minutes, and shred.
Set aside.
In a large skillet melt margarine.
Stir in sour cream, mushroom soup, and tomatoes and green chilies.
Set aside 1/2 cup of the cheese and 1 cup of the sour cream mixture.
Dip each tortilla in the sour cream mixture; fill with 1/10 of the chicken, cheese, onions, and olives.
Roll and place in pan.
Repeat with the remaining 9 tortillas.
Top with cheese and sour cream mixture.
Bake covered for 45 minutes.
Uncover and brown slightly until bubbly.
Serve with a green salad with avocado dressing.
This dish may be frozen for up to one month.
If refrigerated or frozen, allow extra baking time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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