Easy Chicken Enchiladas
Premix:
About 3 boneless/skinless chicken breasts, cooked and chopped
1 can (14 or 15 oz) Cream of Chicken soup
1 cup sour cream
1-3 tablespoons milk
Mix altogether in a bowl.
You will also need ...
1-1.5 cups grated cheese (I use a mix of Monterey Jack and Cheddar.)
1 small can chopped green chilis
1 small can sliced black olives
1 package corn tortillas (You can fry them in oil first--do not make them crispy. I do not ever fry the tortillas.)
Preheat the oven to 350 degrees F. In a casserole dish (I spray it with Pam first) you will spread a little bit of the premix onto the bottom before layering in the following order: corn tortillas, premix, some cheese, green chilis and olives. Repeat until the casserole dish is full. Bake for 35-40 minutes. It goes well with a nice garden salad.
