Monday, November 3, 2008

Creamy Chicken Enchiladas

3 chicken breasts
2½ c. grated Jack cheese
1 can cream of chicken soup
1 c. sour cream
1 can cream of mushroom soup
½ can sliced olives (optional)
1 c. milk
1 (4oz.) can green chilies, diced
1 small onion, finely chopped
10 flour tortillas

Preheat oven to 350º. Boil chicken in large pot, cool and shred. In a saucepan, warm soups with milk. In a separate bowl, combine remaining ingredients and chicken, and then fold into ½ of the soup mixture. Spoon into tortillas, roll and place in a 9”x13” pan that has been greased or coated with non-stick cooking spray. Cover with remaining soup mixture. Bake for 30-40 minutes or until bubbling. Yields 8-10 servings

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