1/2 small onion, small diced & sauteed for 5 min in a little oil
1 (4oz) can diced green chiles
1/2 (6oz) can medium pitted black olives, sliced
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
1 (13oz) can Chicken Breast in Water, drained and shredded
Flour Tortillas (can use white or wheat)
Green Onions, chopped
Instructions
In a bowl, mix soup, sour cream, sauteed onion, chiles, olives, and
1/2 cup of each cheese. Set aside remaining cheese. Divide the
sauce mixture in half and separate into two bowls. (One bowl for
filling, one bowl to spread on bottom and top of the enchiladas.)
Mix one of the bowls of sauce with the chicken. Fill tortillas with
chicken/sauce mixture and roll tightly.
Spread half of the other bowl's sauce onto the bottom of a lightly
greased rectangular glass baking dish. Place rolled tortillas onto
sauce mixture. Spread the remaining half of sauce on top of
enchiladas. Sprinkle with remaining cheese.
Cover enchiladas with foil & bake at 350 degrees Fahrenheit for 45
min. Remove the foil the last 10 minutes of baking. Serve topped
with chopped green onions.
Originally Submitted
7/30/2013
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