Sour Cream Chicken Enchiladas

12 medium flour tortillas (or 20 taco-sized)
4 large chicken breasts, boiled cut into bite-size pieces or shred
2 cans cream of chicken soup
1 can of chopped green chilis
3 cups sour cream
¾ lb jack cheese, grated
¾ lb. cheddar cheese, grated
8-1/4” sliced green onions (save some for garnish)
1 small onion, minced
1 can pitted, sliced black olives
Paprika

Combine grated cheeses. Combine soup, chopped chilis, minced onion, sour cream, sliced olives, 1-1/2 cup of mixed cheeses and 2 tbsp. green onion tops. Set aside 3 cups of this mixture. Add chicken to the remainder of the mixture and mix well. Place 3 heaping T. in the center of each tortilla and roll tightly. Place seam side down in a greased 9x13 baking pan – DO NOT USE METAL PANS. Spread the 3 cups of mixture over the top, sprinkle the remaining cheese and garnish with onion tops and paprika. Hint: If you want a creamier topping, add 1 cup of water or milk to the 3 cups of mixture that you set aside. Refrigerate overnight (this is a must). Bake 45 minutes at 350 degrees until hot clear through – bubbling.

When serving a large group, you can just cut the enchiladas into squares so it serves more; however, if it’s just your family, leave them whole.


Number of Servings: 1

Recipe submitted by SparkPeople user BTC1951.