Chicken Enchiladas

Anyone in the mood for some Cha Cha Mexican ?!  Got this tasty recipe from my Uncle Rick!!  We made this with Spanish Rice (you can make your own OR quicker version - try the Rice a Roni Spanish rice) and of course beans.  It was really eask to make -- and 1 way to speed up the process is to make the chicken ahead of time and cool, so you can just throw everything together the day of....and you could always freeze these and then just bake them up at a later time too.

Serves 24

Ingredients:

24 large flour tortillas

5 chicken breasts cut into bite sized pieces

3 cans of cream of chicken soup

1 large can of Ortega green chilies (**for spicy – add 2 cans)

2 green onion tops/ scallions

1 small onion, chopped

1 can of sliced olives

1 pint of sour cream

1 pound of graded cheddar cheese

1 pound of graded monterey jack cheese

Optional: salsa and extra sour cream (for top)

Combine soup, chilies, onion tops, onion, sour cream, olives, and some of the cheese.  Set aside 1.5 cups of this mixture.

Add cut up chicken to remaining mixture.  Place mixture in tortilla and roll it up.  Place in baking dish.   Pour remaining 1.5 cups of remaining mixture over.  Place remain cheese on. 

Bake at 350 degree for 45 minutes covered and 45 minutes uncovered.

For topping – tastes really good with salsa, sour cream, or some Franks red hot (if you like spicy).