Socir Cream Chicken Enchiladas
|Chicken breast halves||4 , skinned and boned|
|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|
Preheat oven to 350°.
Lightly grease baking pan.
Simmer chicken breasts in lightly salted water until tender, 20 minutes, and shred.
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.