Ingredients
- 1 (10 oz.) can cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 2 cups chopped, cooked chicken
- 1 (4 oz.) can chopped green chilies
- 1/2 cup chopped onion
- 12 corn tortillas
- 1 T. oil
- 3 cups shredded Monterey Jack cheese, divided
- 3 cups shredded lettuce
- 1/4 cup sliced black olives
- 1/2 cup finely chopped seeded tomatoes
Preparation
Step 1
Combine soup, milk and sour cream in a large bowl; stir until well mixed. Stir in chicken, green chiles and onion. Preheat oven to 350 degrees.
Spoon 3/4 cup mixture over bottom of a 9x13" baking dish. Brush each tortilla with oil and wrap in plastic wrap. Microwave on medium for 2 1/2 minutes to soften tortillas.
Spoon a small amount of chicken mixture onto each tortilla, reserving 1/4 cup; divide cheese evenly among tortillas, reserving 1/4 cup. Roll up tortillas to enclose filling.
Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 25 minutes. Top with lettuce, olives and tomatoes.
Note: Assemble this casserole the night before. Cover and refrigerate. The next day, just bake in a 350 degree oven for about 35 minutes. Add toppings and serve.