Chicken Enchiladas

Chicken Enchiladas Categories: Casseroles|Main dishes|Poultry|Viviano Family Recipes
Nb persons: 0
Preparation time:
Total time:
Source: Rose Viviano

    4  chicken breasts
    1 teaspoon  salt
    1  chicken bouillon cube
     cup  ripe olives, chopped fine
    2-5  jalepeno peppers, chopped
    4  green onions, chopped
    1 16-ounce container  sour cream
    2 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 1 cups longhorn cheese on top.

Bake uncovered at 350?F for 45 minutes.

Enjoy. From Rose Rieser.

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