Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 to 4 c. cooked chicken, shredded; 2 c. shredded Cheddar cheese; 1 can black olives, diced and sliced; 1 pt. sour cream (I use fat-free); 1 small can diced chiles; 1 can refried beans (optional); 2 c. chopped green onions; 2 cans cream of chicken soup; 1 can green chili salsa; 1 doz. flour tortillas

10 ingredients

6 steps

Ingredients

3 to 4 c. cooked chicken, shredded
2 c. shredded Cheddar cheese
1 can black olives, diced and sliced
1 pt. sour cream (I use fat-free)
1 small can diced chiles
1 can refried beans (optional)
2 c. chopped green onions
2 cans cream of chicken soup
1 can green chili salsa
1 doz. flour tortillas

Directions

1

Mix soup, sour cream and green onions.
2

Cook over moderate heat until hot.
3

Dip tortillas in sauce and then fill with chicken, refried beans, salsa, green chilies, diced olives and a little cheese.
4

Roll.
5

Spoon sauce on top of each enchilada and sprinkle with remaining cheese.
6

Bake at 350° for 1/2 hour.