Chicken breasts; cooked and cut up in small pieces
1
cn
Cream of Chicken soup
8
oz
Can diced green chilies; (I used mild)
1/2
pt
Sour cream
1/3
lb
Jack cheese; grated
1/3
lb
Sharp cheese; grated
1/2
cn
Sliced black olives
1
sm
Onion; grated
Green onion tops
INSTRUCTIONS
Combine soup, onion, green onion tops, sour cream, chilies, and black
olives. Add most of the cheeses, saving some for the top. Set aside 1 cup
of this mixture without the chicken. Then add the cut up chicken to the
remaining mixture.
In a 9 X 13 greased shallow baking dish fill each tortilla with some of the
chicken mixture and roll up, folding ends in if you so desire. Pour
remaining sauce over the top of filled tortillas and sprinkle with
remaining cheese. (Sprinkle with paprika if you choose.) Refrigerate
overnight.
At this point they can be frozen for later use. Then thaw in refrigerator
over night before baking.
Bake at 350^ for 45 minutes.
*This will fill 6 large size or 8-9 med size tortillas.
Formatted for MM by Janet Newcomer, J.Newcomer1 on Genie 12/12/95
J.Newcomer1@Genie.com@Internet#
From the kitchen of Helda Sooter
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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