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Sour cream chicken enchiladas

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Ingredients/Components

sour cream - 2 c
chopped celery - 1/2 c
small onion, chopped - 1 item
cans cream of chicken soup - 2 item
chopped mushrooms - 1/2 c
Monterey Jack cheese - 1/2 lb
chicken, boiled, boned and cut into bite size pieces - 1 item
small can green chilies, diced - 1 item
small can diced black olives - 1 item
salt and pepper if desired - 1 item
flour tortillas in NWT - corn tortillas - 12 item

How to make sour cream chicken enchiladas:

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.

Recipe categories: Chicken, Poultry, Meat.

Rating:

2.8

Average rating: 2.8, total votes: 8

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Related ingredients:

sugar, sour cream, salt, butter, butter, melted, can cream of chicken soup, hard-boiled eggs, chopped