Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Rich chicken enchiladas in a creamy sauce and topped with cheddar cheese.

Ingredients of Creamy Chicken Enchiladas
* 1 whole Chicken
* 2 can (12 oz) Cream of Chicken Soup
* 3/4 cup Sour cream
* 1/3 cup Milk
* 1 small can Green chili diced
* 1 small can Olives sliced
* 2 cups Cheddar cheese grated
* 1 package Flour tortillas

Preparation of Creamy Chicken Enchiladas
Boil chicken until fully cooked. Debone chicken and cut up.

In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk.

To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.)

Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans.

Spread remainder of soup mixture on top of tortillas and top with grated cheese.

Bake at 350 for approximately 35 mintues or until bubbling.

This freezes very well.

Category: Winter Season Food