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Chicken Enchiladas

Original Source: Kelly McGuire (a dear friend of the Wassom Family)

Servings per Recipe: 20 enchiladas

Description: "Chickaladas", as Rachel referred to them when she was young, is a family favorite, especially Rachel! But we never make it with the olives.

Ingredients

  • 4 Chicken Breasts, cooked and diced
  • 2 cans Cream of Chicken soup
  • 1 can (small) diced chili pepper (diced green chilis)
  • 1 can sliced olives
  • 1 pt sour cream
  • 4 chopped green onions
  • 2 c. shreeded monterey jack cheese
  • 20 flour tortillas
  • Shredded cheddar cheese to top
  • 2 cans enchilada sauce

Instructions

  1. Preheat the oven to 350°F.
  2. Mix all ingredients together except enchilada sauce
  3. Spray 2 different 9×13 pans and pour half a can of enchilada sauce across the bottom of both pans.
  4. Spoon about ⅓ c. filling on each flour tortilla
  5. Roll up and place in pan, seam down. Each enchilada can be placed tightly fit together. If there is excess filling, spread it over the top of the enchiladas.
  6. Pour the remaining enchilada sauce over the enchiladas, and top with cheese.
  7. Toss both pans in the oven and bake for 40-50 minutes.