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Source: Rose Viviano
|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|
|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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