Tuesday, August 21, 2007

Chicken Enchiladas

I call these American Enchiladas because they arent hot or anything lol, they do have green chilis though, really yummy, here is the pic of before it was cooked and after. I made it early in the day before it got hot then just popped it in the oven at dinnertime. Hubby loves these.

Chicken Enchiladas

2 6oz cans chunk chicken (I had some precooked in the freezer)
1 10 3/4 oz Cream of Chicken Soup
1 16 oz tub Sour Cream
1 4 oz can mushrooms (drain)
1 4 oz can green chilis
1 2 1/4 oz can sliced olives
1 bunch green onions sliced (save some for top)
1 package (12) flour tortillas
grated cheese for the top (2 Cups)
garlic powder to taste

Mix all ingredients (except tortillas) in large bowl, fill flour tortillas (about 1/4 C per tortilla) with the filling, roll up and lay side by side in 9x13 casserole dish. Spread remaining filling over top of rolled tortillas, sprinkle with grated cheese on top (I use ALOT) and top with some green onions. Bake 350 degrees for 45 mins or until center is hot. YUMM

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