Friday, March 2, 2007

Chicken Enchiladas

5-6 chicken breasts (cooked & boned)
12 small flour tortillas
4 oz. can of chopped green chilies
2 cups sour cream
2 cans cream of chicken soup
1 can of sliced olives
1 onion chopped fine
3/4# grated cheddar
3/4# grated Monterey jack cheese

Combine all ingredients except chicken using about ¾ of the mixed cheese. Set aside 1 ½ c. of this mixture. Add chicken to remaining mixture. Put 2 medium scoops on each flour tortilla. Roll and place in a 9x13 pan. Spread the reserved 1 ½ cups mixture over the top of the tortillas in the pan and top with remaining cheese. Sprinkle with paprika and bake @ 350 degrees about 45 minutes until heated through. Can prepare the day ahead.

1 comment:

mander said...

This is one of Matt's specialties ... it's so nice to have a husband that can make tasty food sometimes, too!