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chicken breast sour cream cream of chicken soup chilies black olives mushrooms Mozzarella cheese onion
Viewed: 55 - Published at: 4 years agoIngredients
- 1 1/2 c. boneless chicken breast
- 1/2 c. sour cream
- 1 can cream of chicken soup
- 1 small can green chopped chilies, drained
- 1 small can black olives, drained
- 1 jar sliced mushrooms, drained
- 1/2 c. shredded Cheddar and Mozzarella cheese
- 1 small onion, sauteed
Method
- Mix together; save 3/4 cup and mix with 1/4 cup milk for topping.
- Use Aztec tortillas.
- Bake at 350° for 30 minutes with topping and cheese on top of enchilada.
- After cooking, top with salsa sauce.
- Serve with a salad.
