Sour Cream Chicken Enchiladas
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A mexican take on sour cream chicken enchiladas, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 chicken, boiled, boned and cut into bite size pieces
- 12 flour tortillas (in NWT - corn tortillas)
- 1 small onion, chopped
- 1 small can green chilies, diced
- 1 small can diced black olives
- 1/2 c. chopped celery
- 1/2 c. chopped mushrooms
- 1/2 lb. Monterey Jack cheese
- 2 cans cream of chicken soup
- 2 c. sour cream
- salt and pepper (if desired)
Method
Combine all ingredients.
Save enough to spread over top of casserole.
Fill each tortilla with mixture and roll.
Spread top with leftover mixture.
Bake at 350° for 45 minutes.
Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
They freeze well, too.
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