| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; chopped | |
| 1/2 | c | Sliced; ripe olives–, (doesn't specify green or black) |
| 14 | oz | Diced; mild green chilies |
| 1/2 | c | Sour cream |
| 1 | cn | Cream of chicken soup |
| 1 1/2 | c | Cubed; cooked chicken breast |
| 1 | c | Shredded cheddar cheese; divided |
| 8 | Corn or flour tortillas | |
| 1/4 | c | Milk |
INSTRUCTIONS
Melt butter; add onion and garlic, saute. Stir in olives and green chiles, sour cream and soup. Remove 3/4 cup of sauce and set aside. Add chicken and fold in half the cheese. Fill shells, roll up and place in 9 x 13-inch pan seam side down. Add milk and cheese to reserved sauce and pour over. Bake at 350F for 30 to 35 minutes. Posted to recipelu-digest by soulvision@juno.com (Rhonda R. Selby) on Feb 07, 1998
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