Tuesday, September 15, 2009

Chicken Enchiladas

6 chicken breasts (cooked and shredded) *
1 can cream of chicken soup
1 can cream of mushroom soup
1-2 cups sour cream (use more if you like sour cream)
1 can green chiles
1 large onion chopped (I like it with green onions)
1 can olives, chopped
2-3 cups cheese of your preference
12 tortilla shells
1 can green or red enchilada sauce, (I omit this and they still taste great!)

Crock Pot Directions:
*I like to cook frozen chicken breasts in the crock pot with the soups, green chiles, and onions for about 4hrs on low! Once chicken is cooked I shred it, then add the sour cream, cheese, and olives; mix all together!

If cooking chicken by boiling or other method:

Mix in a bowl:
cooked chicken, soups, green chiles, onion, olives, and about 1 1/2 cups of cheese

Fill tortilla shells with filling

Roll and put into 13x9 in greased pan

Now pour desired enchilada sauce on top with lots of cheese

Bake at 350 degreese for about 40 min

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