MOM'S CHICKEN ENCHILADAS
Mom's Chicken Enchiladas
- Servings: 8
- 4 whole chicken breasts, cook,
- skinned & diced
- 2 small cans black olives, sliced
- 2 pkgs. Mexican Cheese Blend,
- 1 16 oz. container sour cream
- 1/4 tsp. cumin, ground
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- 1/8 tsp cayenne pepper or several
- drops of hot sauce
- 1 large onion, diced
- 1 pkg. sliced mushrooms
- 3 small cans Ortega Green Chilies,
- 3 cans Cream of Chicken Soup
- 1 pkg. large flour tortillas
- 1 T. chili powder
- 1/2 tsp. garlic powder
- 1/8 tsp season salt
- 1 T. butter
Combine soup and sour cream in medium bowl, set aside.
In large heavy skillet melt butter, add onions, mushrooms and garlic. Saute until onions become clear. Add olives, chilies and chicken. Take 1/2 cup of soup/sour cream mixture, place in a small bowl, add all the seasonings. Combine seasoned soup with the onions and chicken, mix together well. Take tortillas, fill with a large scoop of chicken mixture, a sprinkle of cheese and roll up.
Place in 9x13 casserole, that has been oiled and a litter of the soup mixture, seam side down. Continue until all filling is gone. Cover with remaining soup/sour cream mixture and top with remaining cheese.
Bake in a preheated 350 degree oven for 30 minutes or until it begins to bubble and cheese is a light golden color. To serve; top each serving with a dollop of sour cream, slice of avocado and salsa.