Chicken Enchiladas
1 can tomato sauce (8 ounces)
½ cup water
1 pound shredded, cooked chicken (rotisserie is my go-to)
½ cup sour cream
½ envelope enchilada seasoning
¼ cup green chile salsa
¼ cup cheddar cheese
¼ cup Mexican cheese
½ can olives
1 bunch green onions, chopped
6-12 flour or corn tortillas depending on the size
Extra grated cheese to sprinkle on top
Preheat oven to 350 degrees. Grease a glass, rectangular casserole dish.
In a bowl combine tomato sauce and water. Divide in half. In a mixing bowl, combine chicken, half of the tomato sauce/water and half of the sour cream. Then combine seasoning, green chili salsa, cheeses, olives, and onions with chicken mixture. Lay out tortillas and spoon filling in a line across the middle. Gently fold, and turn over so the seam in facing down. Fill all the tortillas the same way. Pour in a small amount of remaining tomato sauce/water in bottom of the casserole dish and line with the stuffed enchiladas. Pour remaining sauce over folded enchiladas and cover with grated cheese.
Bake enchiladas for 20-25 minutes in the oven.
Serves 6
Lauren Wilhelms