Creamy Chicken Enchiladas
Makes:
12-14 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 lb. chicken
- 2-3 cans cream of chicken soup
- 1 qt. sour cream
- 1 med. can green chilies
- 1 can olives
- 1 lb. Kraft Mozzarella Cheese
- Flour tortillas
make it
Boil chicken until done about 1/2 hour. Drain and tear into small pieces about 1-inch. In separate bowl mix cream of chicken soup, sour cream, and chilies. Set aside 1/4 of the mixture for the topping. Combine the remaining mixture and the chicken; mix well.
Put a good amount in each tortilla. Roll up and place in a 13x9-inch baking pans (about 6 in each pan). Top with mixture that was set aside. Shredded Kraft Mozzarella Cheese, and sliced olives.
Preheat oven to 325 and cook for about 20-25 minutes, till cheese is melted and enchiladas are warmed. Let cool about 5-10 minutes and enjoy.
Notes
For a good accent, top with green sauce.
