5-6chicken breast filets
1 pkgcorn tortillas
16 ozsour cream (1 pint container)
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup
1 can(s)diced green chiles
1 can(s)sliced black olives
3-4 ccheddar cheese, shredded
·salt and pepper to taste
How to Make WHITE SAUCE CHICKEN ENCHILADAS
- Preheat oven to 300 degrees. Prepare 9x13 baking dish by spraying it with Pam and sprinkling 2 tablespoons of water in the bottom of the dish. (keeps the tortillas on the bottom from sticking)
- Boil chicken in lightly salted water until tender. Cut tortillas into 1 inch strips.
- Combine the rest of the ingredients, except for cheese and olives and mix thoroughly.
- Layer as follows:
Do this twice, ending with olives. Sprinkle the top with some of the cheddar cheese. Refrigerate for about 24 hours if possible to let flavors marry. (Not necessary but make it richer.)
- Bake in 300 degree oven for 1 - 1 1/2 hours. Extra good reheated the next day.