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Chicken and Cheese Enchiladas

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“This recipe was originally submitted to sistersavings.net from Megan Strong. I have changed the type of cheese from mozzarella to colby-jack, and I don't use fat free sour cream. Otherwise, the recipe is the same.”
READY IN:
50mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix together green chilies, sour cream, and cream of chicken. Set aside 1/2 of this mixture.
  3. To the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.
  4. Divide chicken mixture evenly among the tortillas. Roll up and place in a 10x15 inch baking dish.
  5. Pour remaining mixture over the top of the tortillas and spread to cover all. Sprinkle remaining 1 1/2 cups of cheese over the top.
  6. Bake for 35-40 minutes.
  7. Tips: For added spice, blend in a fresh green chili.
  8. To freeze: Assemble as directed, but do not bake. Cover pan well and freeze. When ready to eat, thaw for approximately 4 hours and then bake as directed.

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