| 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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