Tuesday, January 29, 2013

Easy Peasy Enchiladas

 This is one of Phil's favorite dinners so we have them a couple of months.  Remember how I was talking about the rotisserie chicken...I used the meat from that to make these and chicken noodle soup last week! 

2 Cups of Shredded Chicken
10 Tortilla shells
1 can cream of chicken soup
1 cup Greek yogurt (You can use sour cream but I honestly couldn't tell the difference)
1 can chopped green chili's
1-2 cups of Mexican cheese
1 can red enchilada sauce
1 small can of sliced olives (optional)

 I a bowl mix chicken, chillies, yogurt or sour cream, cream of chicken soup, and 1 cup of cheese, salt and pepper to taste. Put chicken mix in middle of each tortilla and roll up, place in a glass dish, dump can of enchilada sauce and cover with cheese. Cook at 350 for with foil for 25 min. Uncover and cook till cheese is all melted and bubbly about 5 min.  Serve with Mexican rice, and salad.

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