Easy Chicken Enchiladas Recipe

• 4 chicken breast, cooked and diced
• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 1 can green chilies, minced
• 1/2 c. lowfat milk
• 1 tbsp. garlic salt
• 1 tbsp. instant chopped onion
• 1 pkg. corn tortillas
• 1 sm. can black olives, minced
• 1/2 pound Monterey Jack cheese, shredded
• 1 lg. carton lowfat sour cream

1. Mix chicken soups, chilies, lowfat milk, onions and garlic salt.
2. Cut tortillas into bite-size pcs.
3. Put half of tortillas in bottom of greased 9x13 inch pan.
4. Cover with soup mix.
5. Sprinkle with olives, cheese and the rest of the tortillas.
6. Spread lowfat sour cream over the top.
7. Bake at 325 degrees for 30 min.
8. Enjoy.

chicken, cream of chicken soup, cream of mushroom soup, green chilies, milk, garlic salt, onion, corn tortillas, black olives, cheese, carton lowfat sour cream

Taken from cookeatshare.com/recipes/easy-chicken-enchiladas-36088 (may not work)