Friday, February 1, 2008


Simple & filling. Love this recipe (esp. because it's very kid friendly!).

1 can cream of chicken soup
1 cup grated cheddar cheese * i like an extra 1/2 cup!
1/2 small carton sour cream
1 small can sliced olives
1/2 small onion chopped
6 flour tortillas * I use 10 smaller tortillas
2 chicken breasts, cooked & cut
into bite size pieces * I cook in a grill pan instead of boiling
1 small can diced green chilies
chicken broth
1 small tomato, chopped
1 cup shredded lettuce

Mix all ingredients EXCEPT for the tortillas, olives, chicken broth, 1/3 cup of the cheese, tomatoes & lettuce. Dip both sides of the tortillas in some chicken broth ( so they stay soft during baking). Fill each tortilla with chicken mixture & roll up. Place seam side down in a 9x13 pan. Spread remaining mixture on top of the enchiladas & sprinkle with remaining cheese. Bake @ 350 degrees for 30 minutes or until bubbly. Add chopped tomatoes & lettuce to the top of enchiladas just before serving.
*For more flavor, I like to season the raw chicken breasts with cumin, chili powder, and garlic salt, and fry in oil until cooked through. Then I cut up or shred the chicken into small pieces, and mix with the filling mixture.