Chicken Enchiladas

(from hiawathapt’s recipe box)

From the Lake Holm Ward Cookbook

Source: Rosilyn Kutob, Alma Sulin, Tammy Gates (from RecipeThing user holm)

Ingredients

  • 1 whole chicken, boiled and boned
  • 3/4 c fresh cilantro, well washed
  • 1 large onion, chopped
  • 2 cans cream of chicken soup
  • 1 16-oz pkg sour cream
  • 12 tortillas
  • 8 oz monterey jack, grated
  • 2 4-oz cans diced green chiles
  • 1 6-oz can black olives, sliced
  • 1 can enchilada sauce

Directions

  1. Chop chicken, mix in cilantro and onion.

  2. in a separate bowl, combine soup, sour cream and chiles.

  3. Fill tortillas with a scoop of chicken mixture and cheese, reserving half the cheese for later.

  4. Place rolled tortilla seam side down in a greased 9×13 inch baking dish.

  5. Top with sour cream mixture, olives and remaining cheese.

  6. Bake at 375 for 30 to 45 minutes or until bubbling and browning on top.

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