Chicken Enchiladas
Preparation time: 20 minutes
Total time: 70 minutes
Serving size: serves 6-8
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1 package boneless, skinless chicken breasts (3-4 pieces), cooked and diced
2 cans cream of chicken soup
16 ounce carton Dean sour cream
4 ounce can diced green chilies
6-8 flour tortillas
1 pound shredded Cheddar cheese
1 pound Colby-Jack cheese, grated
1 bunch green onions, chopped
Shredded Cheddar cheese and black
olives as garnish
Mix together chicken, soup, Dean sour cream and green chilis. Spread 1/4 of the mixture on bottom of a 13x9 inch baking dish.
Place 2 tablespoons mixture in each tortilla; top with chesses and green onions. Roll tortillas closed and arrange in baking dish. Spread remaining mixture on top. Top with cheese and black olives.
Bake at 350 degrees for 30-40 minutes.
This recipe uses Dean Cultured Sour Cream.
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