Chicken Enchiladas |
 |
| This delicious dish is made in advance and
refrigerated overnight. It's great left over, too, but
don't count on leftovers. Every time I serve it I get rave
reviews. Enjoy! |
|
| 12 8-inch four tortillas 5 chicken skinned breasts, cooked and diced into bite-size pieces 1 can Ortega chiles, mild or medium, depending on your taste 2 cans cream of chicken soup 1 pint sour cream |
8 oz. Monterey Jack cheese with
peppers 8 oz. medium-sharp cheese, grated 1 small red onion, diced fine 1 small can chopped black olives 1 bunch green onion tops, diced paprika (optional) |
Combined undiluted soup, chiles, onion, 2 Tbsp green onion tops, sour cream, olives and 1/3 of cheese. Mix in the chicken. Set aside 2 cups of this mixture.
Place approximately 3 heaping Tbsp of the remaining mixture on each tortilla. Roll up, placing seam side down. Place in a greased, shallow 13-inch pan. Pour remaining mixture on tortillas. Top with remaining cheeses. Sprinkle remaining green onion on top and garnish with a sprinkling of paprika (optional).
Cover with foil and refrigerate overnight.
Leave foil on when baking.
Bake at 350 degrees for 30-40 minutes, until hot and cheese is bubbly.
Serve with rice, refried beans, and a salad.
Happy eating!!
April 2005