Ingredients:
1 1/2 c. cubed, cooked chicken or turkey (make sure this is done ahead of time or else you end up waiting forever... :) Not that I would know from experience or anything...)
8 tortillas
1/2 c. chopped onion
1 clove minced garlic
1/2 c. sliced olives
1 4-oz can diced green chilis
1 10.75-oz can condensed cream of chicken soup
1 cup cheddar cheese, divided
1/4 c. milk
1/2 c. sour cream
2 TBSP butter or margarine
-Heat oven to 350 degrees F. In medium saucepan, melt margarine;
saute onion and garlic in margarine until tender.
Stir in 1/4 c. of the olives, the chilis, sour cream, and soup.
Mix well.
Reserve 3/4 c. sauce; set aside. Fold in chicken or turkey and 1/2 c. cheese to remaining sauce.
-Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up.
Place seam side down in ungreased 8x12 (2 qt) baking dish.
(I did 2 layers in a narrower dish. You could easily do one layer in a 9x13 pan.)
In small bowl, combine reserved 3/4 cup sauce and milk. Spoon over tortillas. (Or just pour, like me!)
-Bake at 350F for 30-35 minutes or until bubbly.
To serve, sprinkle with remaining cheese and olives.
Makes: 8 enchiladas
**Note: These turned out a bit crispy on top. If you like soggier enchiladas, you could do a double batch of the sauce.
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