Supper Sunday- Chicken Enchiladas

Supper Sunday- Chicken Enchiladas


3-4 Chicken breasts
1 can cream of mushroom soup
1 small can chopped olives
1 small can diced Ortega chilis
1 can cream of chicken soup
8 oz. sour cream
Grated Mexican cheese
Flour tortillas


Boil chicken and shred (I use a Kitchen Aid mixer with a paddle).  Mix chicken, cream of mushroom soup, olives, and chilis.  Spread mixture on a flour tortilla, top with a spoonful of cheese, roll and place in greased pan.  I use two square disposable containers and put 5 in each.  Mix sour cream and cream of chicken soup.  Spread sauce on top of enchiladas, then top with cheese.  Cover with foil and bake at 325 degrees for 45 minutes.  These also freeze fabulously!

I put mine in the freezer for this week so I don't have a "baked" photo.

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