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Ingredients
- 2 0r 3 chicken breasts
- 2 cans cream of chicken soup
- 1 sm. can chopped black olives
- 1 sm. can chopped green chillies
- 3 cups grated cheddar cheese
- 2-4 chopped green onions
- 20-24 soft corn tortillas
- 16 oz. sour cream
- 2 sm. cans enchillada sauce
Details
Preparation
Step 1
Cook chicken breast, cool, debone and shred. Combine chicken, chilies, olives, onion and sour cream. Also add cream of chicken soup. Very lightly fry tortillas in small amount of oil. Put spoonful of chicken mixture in center of tortilla, roll up and place seam side down in pyrex. Don't overcrowd. Sprinkle with cheese and pour enchilada sauce over top. Will make 2 casseroles. Freezes well. Bake in 350 degree oven for about 30 min. or until sauce is bubbly.
Great with comb. salad.
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