Patti's Creamy Chicken Enchiladas
Ready In: 1 hr
Serves: 4
Ingredients
- 1 lb chicken, cooked and chopped
- 2 (8 ounce) cans enchilada sauce
- 3 7⁄8 ounces sliced olives
- 4 ounces chopped green chilies
- 1 (8 ounce) can cream of chicken soup
- 8 ounces sour cream
- 8 ounces shredded cheddar cheese
- 1⁄2 large chopped onion
- 12 tortillas
Directions
- Preheat oven to 350°F
- Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
- Add 2/3 of the shredded cheese.
- Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
- Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
- Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
- Bake 30 minutes.
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