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Easy Chicken Enchiladas by Shannon Lang serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Easy enchiladas with a kick.

Ingredients:

1 10 oz can

cream of chicken soup

1 C

milk

1 C

sour cream

2 C

chicken, cooked and diced small

1 4 oz can

chopped green chilies

1/2 C

onion, diced

12 6-in

corn tortillas

1 Tbsp

vegetable oil

3 C

Monterey Jack cheese, shredded, divided

3 C

shredded lettuce

1/2 C

sliced black olives

1/2 C

finely chopped fresh tomatoes

Directions:

Combine soup, milk and sour cream in a large bowl; stir until well mixed. Stir in chicken, green chilies, and onion. Preheat oven to 350.

Spoon 3/4 C mixture over bottom of 13x9x2 baking dish. Brush each tortilla with oil and wrap in plastic wrap. Microwave on medium for 2-2 1/2 min to soften tortillas.

Spoon about 1/4 C chicken mixture into each tortilla; reserving about 1/4 C. Divide cheese evenly among totillas, reserving about 1/2 C. Roll tortillas to enclose filling.

Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 20-25 min or until heated through. Top with lettuce, olives, and tomatoes.

Categories:

Ethnic Foods
Main Dishes
Poultry