A twist on your traditional chicken enchiladas. Everyone whos ever had this dish rave about how yummy they are!!!
3 boneless skinless chicken breast
1 can campbells creme of chicken soup
16oz cheddar cheese
16oz monterey jack cheese
1 can whole green chilis
½ cup diced onion
1 32oz can red enchilada sauce
1 small can sliced black olives
3-4 chopped green onions
½ teaspoon cumin
½ teaspoon chili powder
3 tblsp olive oil
salt & pepper
No nutrition information available
Boil chicken over med low heat for 20 minutes or until no longer pink. Season water to taste (chicken boullion, salt, pepper)
Cool and shred chicken with a fork.
In a skillet add olive oil, shredded chicken, diced onion, cumin, chili powder, salt and pepper. Cook for 10 min over med low heat.
While chicken mixture is simmering shred both cheddar and monterey jack cheese.
Remove chicken from heat and add can of campbells creme of chicken soup and mix well.
Cutgreen chilis in 1" strips.
In a 8x10 baking dish add enough enchilada sauce to cover bottom of pan.
microwave the flour tortillas for 20 sec. so they are plyable
fill tortillas with chicken mixture and add desired strips of green chilis, and cheese, then place in baking dish. repeat until all tortillas are filled.
Pour remaining enchilada sauce over enchiladas, cover with remaining cheese, sprinkle black olives ang green onions over top.
Place in 350 oven for 20-30 minutes.
Let stand Serve with sour cream.