Ingredients
-
8
-
2
-
1/2
-
1
-
1/2
-
1
-
1/2
-
1
-
1 1/2
-
2
-
1/4
-
-
-
-
Directions
Chicken Enchilada Bake, Quick and different take on chicken enchiladas, I have been making this for years I found it in the Pillsbury Cookbook , This was a good dish I added some chopped chipotle peppers that had been packed in adobe sauce, and it added a really nice kick of spiciness I also added some portabella’s I have to say with all the milk, sour cream, cream soup, & cheese the dish was a bit rich for our stomachs I may have to scale down the creams a bit in the future just for our own stomach’s sake Thanks for posting, its always fun to try something different
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Steps
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1
Done
|
Heat Oven to 350 Degrees. |
|
2
Done
|
in Medium Saucepan, Melt Margarine; Sauting Onions and Garlic Until Tender. |
|
3
Done
|
Stir in 1/2 of the Olives(reserve Other 1/2 For Top), Green Chilies, Sour Cream and Soup; Mix Well. |
|
4
Done
|
Set Aside 3/4 Cup of the Mixture. |
|
5
Done
|
Stir in Chicken and 1/2 Cup Cheese in With Mixture in Sauce Pan. |
|
6
Done
|
Warm Tortillas and Fill With Chicken Mixture; Roll Up. |
|
7
Done
|
Place Seam Side Down in 12x8 Baking Dish. |
|
8
Done
|
in Small Bowl, Combine Reserved 3/4 Cup of Mixture and Milk. |
|
9
Done
|
Spoon Over Tortillas. |
|
10
Done
|
Bake 30-35 Minutes or Until Bubbly. |
|
11
Done
|
Sprinkle With Cheese and Black Olives. |
|
12
Done
|
Enjoy. |
