CHICKEN ENCHILADAS
Marcy Cady
Sauce: 2 cans cream of chicken soup
1 soup can water
1 cup sour cream
1 can diced green chilies
Mix sauce and heat until smooth. Add chilies last as they will become spicy hot if boiled too long.
Filling: 3 half breasts of chicken, cooked and diced
1 cup grated cheddar cheese
1/2 cup shopped green onions
1 can sliced black olives
2 dozen corn tortillas
Dip tortillas in hot oil a few seconds until soft. Place a little bit of sauce in bottom of dish to avoid crisp shells. Fill tortillas with one tbsp. filling and 1 tbsp. sauce. Roll and place in baking pan seam side down. Pour rest of sauce over enchiladas. Cover with additional shredded cheese.
Bake 350 degrees for 35-45 minutes.