Chicken Enchiladas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Rose Viviano
| Enchiladas | |
| 4 | chicken breasts |
| 1 teaspoon | salt |
| 1 | chicken bouillon cube |
| ½ cup | ripe olives, chopped fine |
| 2-5 | jalepeno peppers, chopped |
| 4 | green onions, chopped |
| 1 16-ounce container | sour cream |
| 2½ cups | longhorn cheese, grated |
| 10 large | soft tortilla shells or 12 small ones |
| Topping | |
| 2 cups | chicken stock |
| 1 can | cream of mushroom soup |
| 1 can | cream of chicken soup |
Enchiladas: Boil chicken in water with salt and bouillon cube. Reserve stock. Cut chicken into bite-size cubes. Mix chicken, olives, peppers, onions, sour cream, and 1 cup longhorn cheese together. Fill tortilla shell and place shells in greased 3-quart casserole dish.
Topping: Mix together chicken stock and soups. Pour this mixture over filled tortillas. Sprinkle remaining 1½ cups longhorn cheese on top.
Bake uncovered at 350?F for 45 minutes.
Enjoy. From Rose Rieser.
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