Thursday, September 9, 2010

Green Chicken Enchiladas

My family loves Mexican food what can I say?!

1 can cream of celery soup
1 can cream of chicken soup
1 can olives, sliced
4 oz. canned green chilies
1 bunch green onions, chopped
1 pint sour cream
1-2 c. Monterrey jack cheese (we like ours smothered)
4 chicken breasts, cooked and shredded
8-inch flour tortillas
28 oz. can of green chile enchilada sauce

Preheat oven to 350 F. Mix soups, chicken, chilies, onion, olives, sour cream, half the can of enchilada sauce and cheese together to make a thick sauce, in large sauce pan. Dip tortillas in sauce on both sides. Scoop chicken mix into tortillas and roll up. Place filled tortillas in a greased 9x13 baking dish. Repeat until pan is filled. Add any extra sauce you'd like and smother the tops of enchiladas with cheese. Bake 25-35 minutes.
Serves 6-8

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