This is a two cheese creamy chicken enchilada dish, topped with fresh vegetables.
Ingredients8 flour tortilla
5 chicken breast
2 Can (10.75 oz) cream of chicken soup
16 ounces sour cream
1 Can (4 oz) green chiles ( diced )
1 Can (4 oz) olives ( sliced, black )
1 cup muenster cheese, shredded
1 cup shredded cheddar cheese
1 Can (20 oz) enchilada sauce
to taste salt
to taste black pepper
In these pictures I have doubled this recipe.
Boil and shred chicken breasts.
Mix soup and sour cream. Stir in green chilies, olives and cheeses.
Add shredded chicken.
Spoon mixture onto tortilla, roll and place in 9 x 13 baking dish.
Again I double the recipe. I line my pans with foil because I hate messy clean ups.
Pour enchiladas sauce on top and bake at 350 for 30 - 35 minutes.
While the enchiladas are baking I chop fresh lettuce, green onions, cilantro, and tomatoes. Anything you want on top!