About 25 Boneless, skinless chicken breast tenders
2 2.25 oz. cans sliced black olives
26 oz. Cream of Chicken soup
2-3 c. Shredded Monterey Jack Cheese
2-3 c. Shredded Cheddar Cheese
16 oz. Sour Cream
18-20 Flour medium tortillas
*Boil chicken tenders, drain, and shred
*Combine shredded chicken, olives, soup, sour cream, and about 1/2 of the cheeses
*Generously fill tortillas with chicken mixture and arrange in 9x13 Pyrex or glass casserole pan (about 12 filled tortillas will fit into this pan)
*Top with remaining cheese
*Cook in microwave on high for about 20 minutes (turning after 10 mins), or in oven, covered, at 350 until hot through
Since about 12 filled tortillas will fit into the the 9x13 pan, there will be additional tortillas and filling. You can either put remaining tortillas into an 8x8 Pyrex and cook, or place filled, uncooked enchiladas in the freezer. Then when a quick fix is needed for a hubby who has come home late, or for lunch, just top with shredded cheddar and pop in the microwave for 1-2 minutes (until hot).
SOURCE: Mary Wood
"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."
Laurie Colwin
Laurie Colwin
Thursday, February 14, 2008
"Gringo" Chicken Enchiladas
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1 comments:
you are making me so hungry and my kitchen is packed. Jeremiah is in vegas and I am living on fast food and mac n cheese.
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