Chicken Enchiladas
3 cups chicken cooked, chopped or shredded
1 (4oz) can green chiles
2 (10.75 oz) can COC soup
2 cups sour cream
1 tsp cumin
1 can olives, sliced (I slice them myself)
1 1/2 cups shredded cheese (this is whatever I have on hand)
tortillas
Mix all ingredients together in large bowl. Scoop heaping spoonful (1-2) into tortilla. Roll up and place seam-side down in greased baking dish. I usually keep a little of the chicken mixture and dilute a little with milk to pour over top of tortillas, so they don't get too hard. Bake at 350 for 1 hour, covered.
To freeze: place in greased foil pan. Cover with foil, label and freeze.
To serve: Thaw. Bake same as above.
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