Sour Cream Chicken Enchiladas |
| Name: |
Nicole Guyer |
| Base: |
Fort Riley |
| Recipe: |
Ingredient:
4 chicken breasts (boiled and shredded)
1 8 oz can of sour cream
1 can of Cream of Chicken Soup
1 small can of chopped chilies
1/2 onion (chopped)
12 tortillas
4 cups shredded chedder cheese
1 can sliced olives (optional)
Directions
Preheat oven to 350*
Mix cooked chicken, sour cream, 3/4 can of cream of chicken soup, onion, chilies, and 2 cups cheese in bowl.
Put two tablespoons (more or less if desired) of mixture into each tortilla, rap each with ends open, put into a backing dish, seam side down. Use the rest of the cream of chicken soup and spread it over the tortillas top with the rest of the cheese (may use less if desired). Place in oven for 25 minutes. Serve with salsa and olives. |
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