Friday, March 29, 2013


8-8in. flour tortillas
2-tbls. butter
1/2 cp. onion chopped
1/4 cp.-bell pepper chopped
4 cloves-garlic minced
1/2 cp.-sliced black olives
1-4 oz. can diced green chilis(drained)
1-can-cream of chicken(reduced salt)
2 cps.-cooked & cubed chicken breast.
11/2 cps.-Mexican cheese(or more)
1/4 cp.-milk
1/2 cp. -sour cream
shredded pepper jack(optional)

Preheat oven to 350.
In sauce pan, saute onions,pepper & garlic in butter,take off heat. Add soup,sour cream, 1/4 cp. olives,chilies & 3/4 cp. shredded mex. cheese.

Blend well.

Take out 3/4 cp. of mixture & set aside. Place cooked chicken in pan with rest of mixture,mix well. Place tortillas on plate covered w/paper towel.. heat in micro. 1 min. 

Spoon mixture onto shells & roll up. Put split side down in baking dish.mix 3/4 cp. mixture w/milk. Spoon over enchiladas. Sprinkle olives & remaining cheese, including pepper jack if desired, over top. Bake 30 min.serve with side salsa. this recipe can be modified.

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