I made these Enchiladas on Monday and got Five meals out of it because I doubled the reciepe. Our family has really liked this meal, its one of our family favorites. It is full of calories but sometimes you need a meal to just hit the spot and this one is great for that. Try it out.
PREP TIME: 30 min (ready in 55 min)
*YEILD: 8 servings
2 tbls margarine or butter, melted
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sliced ripe olives, drained
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8 oz.) container sour cream
1 (4.5 oz.) can chopped green chiles, drained
1 1/2 cups cubed cooked chicken
6 oz. (1 1/2 cups) shredded cheddar cheese
1/4 cup milk
10 corn tortillas, heated
1. Heat oven to 350 F. To make sause, melt margarine in medium saucepan over medium heat. Add onoin and garlic; cook and stir until onion is tender. Add 1/4 cup of the olives, soup, 1/2 cup of the sour cream and green chiles; mix well. Reserve 3/4 cup sauce; set aside. Stir chicken and 1/2 cup of the cheese into remaining sauce.
2. In small bowl, combine reserved 3/4 cup sauce with remaining sour cream and milk; blend well. Spread 1/2 cup sauce over bottom of ungreased 13x9 in. baking dish.
3. Place about 1/4 cup chicken mixture down center of each warm tortilla; roll up. Place, seam side down, over sauce in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely.
4. Bake at 350 F for 20 to 25 min. or until thoroughly heated. To serve, sprinkle with remaining 1 cup cheese and 1/4 cup olives. Let stand 5 min. before serving.
A friend wanted me to send her the reciepe, so here it is. Enjoy.
1 comment:
hmmmmmmmm, sounds really good. I will have to try this sometime. Or even better, you could fix it for lunch or dinner and invite us over ;o)
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