Chicken Enchiladas

1. 1

   Boil chicken breasts, rinse, cool and shred.

2. 2

   In large mixing bowl add sour cream, 5 cups cheese, chiles, 2 ounces black olives, 1/2 cup green onions and chicken, mix well.

3. 3

   In small bowl, mix together enchilada mix, tomato paste and a little water, keeping the mixture smooth, not runny or thick.

4. 4

   Spread a little bit of the enchilada/tomato mixture down the center of each tortilla.

5. 5

   Spread chicken filling down the center on top of enchilada/tomato mixture to about 1 inch from ends.

6. 6

   Roll each tortilla and place in large baking dish.

7. 7

   Use the rest of the enchilada/tomato mixture to the top of each rolled tortilla, cheese, green onions and then black olives.

8. 8

   Bake 350 degrees for about 25 - 30 minutes.

9. 9

   Serve with over a bed of chilled shredded lettuce, topped with sour cream, and with re-fried beans and spanish rice as side dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.