My grandmother had a recipe that she would make for chicken enchiladas. They are delicious, but it takes time to make them since the sauce is from scatch. I found this recipe and it tastes very similar to my grandma’s recipe but the sauce is less work. I got this recipe from couponaddict, a fellow pinching your pennies member.
Sour Cream Chicken Enchiladas
4 large chicken breasts, cooked and shredded or diced
2 cans cream of chicken soup
1 can diced green chilies
1-2 c monterey jack cheese, shredded
2 c cheddar cheese, shredded
3-4 green onions, sliced
2 cups sour cream
1 doz flour tortillas
1 can sliced olives
Mix all together soup, chilies, onions, sour cream and olives (I don’t add the olives and onions at this point). Divide 2 cups mixture into seperate bowl. Add chicken and monterey jack cheese to remaining mixture. Stuff tortillas with mixture and roll, pour 2 cups remaining soup mixture over the top and top with cheddar cheese. (This is where I now add the olives and onions. I just sprinkle on top of the cheddar cheese). Put into baking dish (I usually have to use a 9×13 and a 8 x 8 dish to fit them all in) and bake at 350 for 20 to 30 min until hot and bubbly.