Wednesday, October 21, 2009

Creamy Chicken Enchiladas


2 tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
2 (2.25 ounce) cans sliced ripe olives
1 (4 ounce) can diced green chiles
1/2 cup dairy sour cream
1 (10 ounce) can condensed cream of chicken soup
2 cups shredded cooked chicken
1 1/2 cup shredded Monterey Jack cheese
8 flour tortillas
1/4 cup milk

In medium saucepan melt butter. Sauté onion and garlic until tender. Stir in 1 1/2 cans of the ripe olives, the green chiles, sour cream and soup, mix well. Reserve 3/4 cup sauce, set aside. Fold in chicken and 1 cup of the cheese to remaining sauce. Fill tortillas with chicken mixture and roll up. Place seam side down in greased/sprayed 12 x 9 baking dish. In small bowl, combine reserved sauce and milk. Spoon over tortillas.

Bake at 350 degrees for 35 to 40 minutes or until bubbly. Before serving, sprinkle with remaining cheese and olives.

Yield: 4 large servings
Okay, so I only made 7 enchiladas, instead of 8. It just looked like 8 would be such a tight squeeze. But, a little less filling in each one and roll them real tight and I'm sure that 8 will fit.
Tip: Spread all the tortillas out on a clean countertop and divide filling evenly amongst them. Then roll up and place in dish.

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