Ingredients
3 cups Cheddar cheese, shredded
4 half breasts Chicken, cooked and diced
1/2 cup Green Onion, chopped
18 (white) corn tortillas
1 can Cream of Chicken soup
16 ounces Sour Cream
1 can Chopped Green Chilies
16 ounces Salsa
Chopped Green Onions, chopped tomatoes,
sliced black olives
Preparation
Combine sour cream and salsa. Beat until smooth.
In separate bowl, combine half the cheese, chicken, green onions, green chilies, and chicken soup.
Stir in 1/3 of the sour cream & salsa mixture.
Heat oil in medium sized fry pan. Fry tortillas one at a time 10-15 seconds, turn and repeat. Blot on paper towels.
Alternate: Heat ungreased griddle on medium-high. Cook tortillas one at a time and heat 10-15 seconds, turn and repeat.
Place a couple of tablespoons of chicken mixture in tortilla. Roll tortilla and place in lightly greased pan (use PAM).
Spoon remaining sour cream/salsa mixture over enchiladas. Sprinkle remaining cheese.
Bake at 350 approx. 20 minutes until bubbly and cheese is melted.
Garnish with chopped Green Onions, chopped tomatoes, sliced black olives
