White Enchiladas

7 ingredients
4 steps

Ingredients

  • 1 pkg. flour tortillas
  • 1 (4 oz.) can diced Ortega chilies
  • 1 pt. sour cream
  • 2 cans cream of chicken soup
  • 1 lb. shredded Jack cheese
  • 1 can pitted black olives, sliced
  • 5 to 6 boneless chicken breasts, cooked and shredded

Directions

  1. 1
    Roll chicken, cheese and a spoonful of sour cream in tortilla. Place each enchilada in oblong pan.
  2. 2
    Mix soup and rest of sour cream, chilies and olives; pour over top.
  3. 3
    Cover with remaining cheese.
  4. 4
    Bake at 350° for about 15 minutes, or until heated through.

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