Thursday, April 8, 2010

Chicken Enchiladas

Chicken (cooked and diced or shredded)
2 cans cream of chicken soup
grated milk cheddar cheese
1-2 cans olives (chopped)
1 can cheddar cheese soup
1 medium sour cream
2-3 cans mushrooms

1. Mix together sour cream and cheddar cheese soup. Pour a little less than 1/2 of the mixture in bottom of glass pan.
2. Fill up tortillas with chicken, soup mixture, salsa, mushrooms and olives.
3. Roll tortillas up and place in pan. Pour remaining soup sauce on top. Top with cheese and olives.
4. Bake at 350 for 15-20 mins.

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