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CHICKEN ENCHILADAS ARIZONA 2 c. cream of chicken soup 4 oz. sliced black olives 1 pt. sour cream 12 flour tortillas 1 cooked chicken, boiled and shredded 2 (4 oz.) cans green chilies 12 oz. grated Cheddar cheese Mix soup and sour cream, set aside. Mix olives, chick- en, chilies and 1/2 cheese. Add 1/3 soup and cream mixture to chicken mixture. Divide among 12 tortillas and roll up. Place in 9 x 12-inch baking dish. Pour rest of soup and cream on top. Sprinkle remaining cheese. Pour some broth from cooked chicken. Bake in 325 degrees oven for 25 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |