Main Dishes |
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Chicken Enchiladas II - 2018
Recipe courtesy of Kevin Neisel
INGREDIENTS
PREPARATION
Mix black olives, sour cream, chiles, mayonnaise, cream of chicken soup, milk onions, chicken and 2 cups cheese in a bowl. Spoon a little of the mixture onto each tortilla and roll up burrito style. Pour half of the remaining mixture onto bottom of 9x13 baking dish. Lay rolled tortillas on top of mixture and top with remaining mixture. Top with remaining 1/2 cup Jack cheese. Bake at 350 for 45 minutes.
Ron and Joan's friends, Kevin and Barbara Neisel, shared this family favorite as we celebrated Christmas 2018 at their home. Delicious! The recipe is from Kevin's mom, who shared the recipe with him in an email from 2003. She says, "Hope this blooming thing comes out right as it didn't want to line-up." Well... it turned out awesome!
- 1 cup black olives, chopped
- 1 cup sour cream
- 1 cup diced canned green chiles
- 1/2 cup mayonnaise
- 2 cans cream of chicken soup
- 1/3 cup milk
- 6 green onions, chopped
- 3 cups cooked shredded chicken
- 2 1/2 cups shredded Monterrey jack cheese, divided
- 12 flour tortillas
PREPARATION
Mix black olives, sour cream, chiles, mayonnaise, cream of chicken soup, milk onions, chicken and 2 cups cheese in a bowl. Spoon a little of the mixture onto each tortilla and roll up burrito style. Pour half of the remaining mixture onto bottom of 9x13 baking dish. Lay rolled tortillas on top of mixture and top with remaining mixture. Top with remaining 1/2 cup Jack cheese. Bake at 350 for 45 minutes.
Ron and Joan's friends, Kevin and Barbara Neisel, shared this family favorite as we celebrated Christmas 2018 at their home. Delicious! The recipe is from Kevin's mom, who shared the recipe with him in an email from 2003. She says, "Hope this blooming thing comes out right as it didn't want to line-up." Well... it turned out awesome!
