Chicken Enchiladas with Red Sauce

Ingredients:

3-4 (medium-size) chicken breasts boiled and shredded

1 cup chopped yellow/white onion

1 small can of diced black olives

1 10 oz.-can of cream of mushroom soup

1/2 cup of chopped Hatch green chiles (fresh is best but canned will do)

2-3 cups of shredded Mexican cheeses

1-2 tbsp of garlic powder (to taste)

2 cans Old El Paso medium enchilada sauce

Salt and pepper to taste

1 dozen corn tortillas

Sour cream

Green onions

 

Instructions:

Boil chicken breasts until done. Shred the chicken but pour the broth (2 cups) into a bowl and set aside for now. Put the shredded chicken back into the pan and mix in the cream of mushroom soup, yellow/white onion, chiles, one cup of the cheese, and garlic powder, salt and pepper to taste, heat but don’t boil.

 

Next, spray both sides of each tortilla with a non-stick cooking spray then wrap them in a paper towel and place in the microwave and cook on high for 60 seconds.

 

Once tortillas are ready, spoon filling into each one, roll and place them in a baking pan(s). Sprinkle a light layer of cheese over the tortillas then pour the enchilada sauce over top and bake at 425 degrees for 20 to 25 minutes. Serve piping hot and top with sour cream and chopped green onions

Done