Supper Sunday- Chicken Enchiladas

Chicken Enchiladas

Can Cream of Chicken
Can Cream of Mushroom
Small Can Diced Green Chili's
Small Can of Chopped Olives
8 oz. Sour Cream
Shredded Cheese (Colby Jack or Mexican Blend)
Flour Tortillas
3-4 Chicken Breasts
Can of Chicken Broth
Fresh Ground Pepper


1. Boil chicken in chicken broth, water, and pepper. 
2. When cooked, shred in Kitchen Aid with paddle.
3. Mix shredded chicken, Cream of Mushroom, Green Chili's, and Chopped Olives.
4.  Spoon mixture onto flour tortilla and sprinkle with shredded cheese.
5. Roll up tortilla and place in a greased 9x13 pan.  Continue until you've used all your mixture.  I usually get about 10-12.
6.  Mix sour cream and Cream of Chicken.
7.  Spread on top of rolled tortillas.
8.  Liberally spread shredded cheese on top.
9.  Bake at 325 degrees for 45 minutes.

This is also a great meal for freezing.

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