When my kids where growing up I had to hide onions in my cooking or they wouldn't eat it . So here is a recipe that is a big hit with my whole family without visible presence of onion or garlic. Hope you like it .
1 large can(s)cream of mushroom or cream of chicken soup
1 can(s)black olives
·mexican blend shredded cheese
1-2 largecan of enchilada sauce
1 mediumsour cream
1-2 pkgflour tortilla shells
How to Make Chicken Enchiladas
- In a large pot boil the chicken with the onion and garlic cloves in the pot . The chicken gets the flavor and my kids never knew I used them . Boil until done . Take out of pot and let cool. When cooled take chicken off the bone and place in large bowl.
- Slice olives. In a separate bowl Mix the soup and sour cream and olives then add to chicken. Sprinkle a little garlic powder and onion powder if you want a little more flavor . Mix well. Fill your tortilla shells and Place in casserole dish. Do this until there is no room. I usually need to dishes. Cover in enchilada sauce and them cover with as much cheese and you like.
- Bake at 350 degrees for 30 mins. Let stand 5 mins before serving . Great with a green salad .