Creamy Chicken Enchiladas Tuesday, November 1, 2011


1 chicken (I use Rotisserie chicken)
2 10.5-oz can cream of chicken soup
3/4 cup sour cream
1/3 cup milk
1 small can green chilies, diced
1 small can black olives, sliced
2 cups Cheddar cheese grated
6 to 8 Flour tortillas


If using rotisserie chicken, remove meat from bone and chop into bite size pieces. If using whole uncooked chicken, boil until fully cooked. Debone chicken and cut up. In another bowl, mix cream of chicken soup, sour cream, and milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. Roll up chicken mixtures in tortillas and place in 9x13 pan seam side down. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake, uncovered, at 350 deg for approximately 35 minutes or until browned and bubbling.


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