Socir Cream Chicken Enchiladas Recipe
Ingredients
| 4 chicken breast halves, skinned and boned | ||
| Margarine | 4 Tablespoon | |
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Tomatoes and green chilies | 1/2 Can (10oz), diced | |
| Black olives | 1 Can (10oz), drained | |
| 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.
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.
Chef
