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