Chicken or Turkey Enchilada Bake
This is a great dish to make with leftover chicken or turkey. Has a Mexican flair to it.
- 2 T butter
- 1/2 c chopped onion
- 1 clove garlic, minced
- 1/2 c ripe olives, sliced
- 1-4 oz can diced green chilies, drained
- 1/4 c milk
- 1/2 c sour cream
- 1-10 3/4 oz cream of chicken soup
- 1 1/2 c chicken or turkey shredded
- 1 c shredded cheddar cheese
- 8 flour tortillas
Heat oven to 350. Melt butter in pan and saute onion and garlic until tender. Stir in 1/4 c olives, chilies, sour cream and soup. Mix well. Reserve 3/4 c sauce and set aside. Fold in chicken into remaining sauce and 1/2 c cheese also.
Warm tortillas and fill with chicken mixture. Place seam side down in ungreased 13 x 9 inch pan. In a small bowl combine reserved sauce and milk. Spoon over tortillas. Bake at 350 for 30 to 35 minutes until bubbly. Sprinkle with remaining olives and cheese.