Chicken Enchiladas
- 2 cups cooked white meat chicken shredded (@2 breasts)
- 1-2 cups cheese
- 1/2 small can chopped black olives (@2oz)
- 1 1/2 cups light sour cream
- 1/2 cup sliced green onions
- 2 cans cream of chicken soup
- 6 oz hot green chile salsa (@TraderJoes Hatch Valley Salsa is perfect)
- 6 flour medium size tortillas
- Mix sour cream, green onions, chicken soup. Cook over medium heat until hot. While heating, crisp up the tortillas in cast iron pan over hot flame few minutes each side. Mix together chicken, olives, cup of cheese. Lather a tbsp of sauce over a tortilla and then make a line of filling down one side and start rolling from that end. Lay in a glass baking dish which has been sprayed lightly with oil and continue till all 6 are completed. Sprinkle cheese over the tops and then spoon sauce, and then repeat with another layer of cheese on top. Bake in a 350o oven for 30 minutes. Stick under broiler when done to give crispy top.
white meat chicken, cheese, black olives, light sour cream, green onions, cream of chicken soup, traderjoes, flour
Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-58387963 (may not work)