Recipe Rescue: Bock, Bock, Bock! Chicken Enchiladas!
Thanks to the great recipe exchange between family and friends I have gotten some mighty tasty dishes. Today’s recipe is a hand me down from , well, there in lies the issue, I don’t remember. I still have the original recipe card they wrote it on for me, although it is a bit worn from years of use, yet really can’t identify the handwriting. Some day’s my memory works and other days its on vacation. So, to all my friends and family, thank you for the tasty recipe and to you; Enjoy!
What You’ll Need:
4 skinless chicken breasts, cooked
1 8 oz pkg shredded cheddar cheese*
1 8 oz pkg shredded monterey jack cheese*
1 small can chopped chili’s
1 small onion, diced (I use a med. onion)
1 can cream of chicken soup
8 oz lite sour cream
3/4 cup salsa or taco sauce
(I have made this with each
and love both, probably like
the taco sauce a smidgen more)
****mix the cheese together, use
half for filling & half for topping
Putting It All Together:
preheat oven to 350 degrees
shred or cut the chicken in small cubes
and mix together with half the cheese mixture,
chili’s, onion and black olives.
spread mixture evenly on the flour tortillas
and roll, place seam side down in casserole dish.
mix together creamed soup, sour cream and salsa or
taco sauce.Pour over top of tortillas and top with
the other half of the cheese mixture and bake for
30-45 minutes, until bubbly and golden brown.