Chicken Enchiladas
INGREDIENTS:
2 tb Butter or margarine
1/2 c Chopped onion
1 Clove garlic; chopped
1/2 c Sliced; ripe olives--,
-(doesn't specify green or
-black)
14 oz Diced; mild green chilies
1/2 c Sour cream
1 cn Cream of chicken soup
1 1/2 c Cubed; cooked chicken breast
1 c Shredded cheddar cheese;
-divided
8 Corn or flour tortillas
1/4 c Milk
2 tb Butter or margarine
1/2 c Chopped onion
1 Clove garlic; chopped
1/2 c Sliced; ripe olives--,
-(doesn't specify green or
-black)
14 oz Diced; mild green chilies
1/2 c Sour cream
1 cn Cream of chicken soup
1 1/2 c Cubed; cooked chicken breast
1 c Shredded cheddar cheese;
-divided
8 Corn or flour tortillas
1/4 c Milk
Melt butter; add onion and garlic, saute. Stir in olives and green chiles, sour cream and soup. Remove 3/4 cup of sauce and set aside. Add chicken and fold in half the cheese. Fill shells, roll up and place in 9 x 13-inch pan seam side down. Add milk and cheese to reserved sauce and pour over. Bake at 350F for 30 to 35 minutes.