CHICKEN ENCHILADA BAKE

                      CHICKEN ENCHILADA BAKE



2 T. margarine

1/2 c. chopped onion

1 minced garlic clove

1/2 c. sliced ripe olives

4 oz. diced green chilies

1/2 c. sour cream

1 can condensed cream of chicken soup

1-1/2 c. cubed cooked chicken or turkey

4 oz. shredded cheddar cheese

8 corn or flour tortillas

1/4 c. milk


          Saute onion and garlic in margarine.  Stir in next four

ingredients, reserving 1/2 the olives.  Reserve 3/4 c. sauce. 

Add chicken to remaining sauce, add 1/2 of the cheese.  Warm

tortillas.  Fill and roll up.  Place seam side down in ungreased

12 x 8 baking dish.  Combine reserved sauce and milk and spoon

over tortillas.  Bake at 350 degrees for 30 to 35 minutes. 

Sprinkle with remaining cheese and olives.


                                              From:  Donna Kummer

                                      Date Entered:  June 1, 1991




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