Thursday, January 13, 2011

Easy,Creamy Chicken Enchiladas

3 whole chicken breasts,boiled and chopped
(2) 10.5 oz cans of cream of chicken soup, undiluted
1 cup of sour cream
4 oz can of mild, chopped green chiles
3 cups of cheddar/monterey jack
Olives for garnish
Enchilada sauce (For this recipe I use Old El Paso or La Victoria)

Preheat oven 350*.
Mix chicken, sour cream, cr. of chicken soups, and chiles together. Spread mixture into tortillas. Put in a greased 13x9 pan.
Cheese it evenly.
Pour the enchilada sauce over the tortillas. Garnish with olives on top, if desired.
Bake for 35 min or until heated through.

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