This week I came down with Strep Throat, so I haven’t been cooking much. I know, right. Who gets Strep in the middle of summer? But now that I am feeling better, I wanted to quickly post a dinner recipe. My mom has made this recipe for as long as I can remember and it is one of the best chicken enchilada recipes I’ve ever had. The nice thing is it’s so simple. I usually just get a rotisserie chicken when I’m at the grocery store and pull all the meat off of that. Then all there is left to do in mix some ingredients together and bake it. Literally takes like 5 to 10 minutes of prep and then you cook it for 30 minutes. So yummy!! Enjoy 🙂
Ingredients
- 1 pint sour cream
- 1 can cream of chicken soup
- 2 cups green enchilada sauce
- 2 cups cooked chicken, cut or pulled into chunks
- 1/4 cup onion, chopped
- 1 small can black olives, diced
- flour tortillas
- white jalapeno cheese, grated
Preheat oven to 300 degrees. In a large bowl combine sour cream, cream of chicken soup, and green enchilada sauce. In a separate medium bowl combine chicken, onions, and 1/2 the can of black olives. Add half of sour cream mixture to the chicken and mix well. Butter a 9 x 13″ baking dish. Fill each tortilla with chicken mixture, top with a small amount of cheese and roll. Place rolled tortilla’s side by side in baking dish and cover with remaining sour cream mixture. Top with remaining olives, additional green onions, and grated cheese. Bake at 300 degrees for 30 minutes.