Fiesta Chicken Enchiladas
from: Melanie's Graduation
{mom}
2 (10 3/4) cans cream of chicken or mushroom soup/or 1 can each
1 pint sour cream
1 medium onion chopped
1 (2 1/4 oz) can chopped or sliced olives
1 (4 oz) can diced green chilis
4-6 boneless skinless chicken breasts, cooked and cubed
8-10 flour tortillas cut into bite-sized pieces
3/4 pound cheese grated (cheddar and monterey jack make a good combo)
Heat oven to 350.
Mix soups, sour cream, onion, olives and chilies in a large bowl. Add cooked chicken and stir. Place half of tortilla pieces in bottom of greased 9x13 pan. Spread half of chicken mixture over tortillas, add 1/2 of cheese on chicken. Repeat. Bake uncovered 45-60 minutes.
Serves 8-10.
My mom is the best cook I know...
My mom loves to cook. It's what she does best. She loves searching for new recipes just to see what it tastes like {and to find the very best}. Growing up--mom was contantly baking cookies, canning food from our garden, baking bread and homemade salsa, and filling our home with sweet aromas {that I loved}. And now that I'm all grown up and out of the house, I still enjoy going home to see what she's made for us to eat! The purpose of this blog, is to record our family's favorite recipes...and to preserve them for our posterity. I want them to know that cooking is important to us. That it's getting lost in this busy-fast paced and convenient world. I want my family to build talents and abilities that only cooking can bring. So I hope this cookbook will help. Bon Appetit.