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Categories:
chicken flour tortillas onion green chilies black olives celery mushrooms cheese cream of chicken soup sour cream salt
Viewed: 29 - Published at: 7 years agoIngredients
- 1 chicken, boiled, boned and cut into bite size pieces
- 12 flour tortillas (in NWT - corn tortillas)
- 1 small onion, chopped
- 1 small can green chilies, diced
- 1 small can diced black olives
- 1/2 c. chopped celery
- 1/2 c. chopped mushrooms
- 1/2 lb. Monterey Jack cheese
- 2 cans cream of chicken soup
- 2 c. sour cream
- salt and pepper (if desired)
Method
- Combine all ingredients.
- Save enough to spread over top of casserole.
- Fill each tortilla with mixture and roll.
- Spread top with leftover mixture.
- Bake at 350° for 45 minutes.
- Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
- They freeze well, too.
