Thursday, February 7, 2008

Tasty Thursday

Chicken Enchiladas

8 flour tortillas
2 T. butter
1/2 c. chopped onioin
1 garlic clove minced
1/2 cup sliced black olives
1 4 oz. can green chilis
1/2 c. sour cream
1 can cream of chicken soup
1 1/2 cups cubed, cooked chicken
1 cup shredded cheddar cheese
1/4 c. milk

Preheat oven to 350 degrees. Saute butter and onoin in a medium saucepan til tnder. Remove from heat and stir in half of the olives. the green chilis, sour cream and soup. Mix well. Set aside 3/4 cup of this mixture. To remaining sauce in pan, stir in chicken and 1/3 cup of the cheese. Divide the mixture evenly into the 8 tortillas, roll each one up and place seam side down in casserole dish. Combine the reserved soup mixture and milk. Pour over tortillas. Bake 30 minutes. Sprinkle with reamaining cheese and olives before serving.

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