Chicken Enchilada Bake

By doroalry

Ingredients

• 2 Tbsp Margarine
• 1/2 C Chopped Onion
• 1 Garlic Clove, minced
• 1/2 C Sliced Olives
• 1 (4oz) can Diced Green Chilies, drained
• 1/2 C Sour Cream
• 1 (10 3/4oz) Cream of Chicken Soup
• 1 1/2 C cooked Chicken, cubed
• 1 C shredded Cheddar Cheese
• 8 Flour Tortillas
• 1/4 C Milk
• Cheddar Cheese Soup

Preparation

Step 1

In medium sauce pan, melt margarine; Saute onion and garlic in margarine until tender. Stir in 1/4 cup olives, green chilies, sour cream and soup, mix well.
Reserve 3/4 cup sauce. Set aside. Fold in chicken and 1/2 of cheese to the remaining sauce. Warm tortillas as directed on package. Fill them with chicken mixture. Roll up. Place seam side down in greased 9x13 pan. In small bowl, combine the reserved sauce and milk. Pour over Enchilada's. Bake at 350 for 30-35 minutes or until bubbly.

Can also be frozen before baking for up to 6 mths. Thaw before baking.