July 22, 2010

BECKI'S CHICKEN ENCHILADA BAKE


Printed from COOKS.COM


□   2 tbsp. butter
□   1/2 c. chopped onion
□   1 garlic clove, minced
□   1/2 c. sliced ripe olives
□   1 (4 oz.) can diced green chilies, drained
□   1/2 c. dairy sour cream
□   1 (10 3/4 oz.) can condensed cream of chicken soup
□   1 1/2 c. cubed, cooked chicken or turkey
□   4 oz. (1 c.) shredded Cheddar cheese
□   8 corn or flour tortillas
□   1/4 c. milk



Heat oven to 350 degrees. In medium saucepan melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup of the ripe olives, green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken or turkey and 1/2 cup of the cheese to remaining sauce.Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture, roll up. Place seam side down in ungreased 12 x 8 inch (2 quart) baking dish. In small bowl combine reserved 3/4 cup sauce and milk, spoon over tortillas. Bake at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives. 8 enchiladas.

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