4 chicken breasts
2 can cream chicken soup
1 small can diced green chilies
1 small can diced olives
2 cups grated cheese (Mexican blend)
1 pint sour cream
3-4 green onions
1 package “Mission” tortillas (small)
1 can green enchilada sauce
Boil chicken (w/o salt) for 40 minutes. Shred apart. Mix all ingredients except enchilada sauce together. In a 9X13 pan, spread a thin layer of sauce. Then place filling in tortillas, roll up, and place in pan. Spread a layer of enchilada sauce on tortillas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes if chicken is hot . . . . 40 minutes if chicken is cold.
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