Easy Chicken Enchiladas
by Shannon Lang
serves: 6
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Easy enchiladas with a kick. |
Ingredients: |
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1 10 oz can |
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cream of chicken soup |
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1 C |
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milk |
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1 C |
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sour cream |
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2 C |
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chicken, cooked and diced small |
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1 4 oz can |
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chopped green chilies |
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1/2 C |
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onion, diced |
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12 6-in |
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corn tortillas |
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1 Tbsp |
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vegetable oil |
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3 C |
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Monterey Jack cheese, shredded, divided |
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3 C |
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shredded lettuce |
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1/2 C |
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sliced black olives |
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1/2 C |
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finely chopped fresh tomatoes |
Directions: |
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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.
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