
Ingredients:
2 or 3 chicken breasts (boiled, then shredded)
8 oz softened cream cheese
8 oz sour cream
4 oz green chilies
4 oz sliced olives
green enchilada sauce (1 large can or 2 smaller ones)
Directions:
Combine all ingredients.
Warm up corn tortillas. Fill them.
Pour some green enchilada sauce on the bottom of a pan. Place enchiladas on top. Pour the rest of the enchilada sauce on top. Sprinkle with cheese.
Bake at 350 for 30-45 minutes.
Enjoy!
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