2 cans cream of chicken soup
1 small grated onion
Green onion tops
1 pint sour cream
4 oz green chilies
1 can sliced black olives
3/4 lb sharp cheddar cheese- grated
3/4 lb jack cheese - grated
4 large chicken breasts- cooked & diced
Combine chicken soup, onion, some green onion tops, sour cream, chilies & black olives with most of cheese. Set aside 1.5 cups of mixture without chicken. Combine remaining sauce with chicken & place in tortillas with mixture inside. Place in greased 9x13 baking dish. Pour remaining sauce over top of filled tortillas & sprinkle with reserved cheese & green onion tops. Sprinkle with paprika & refrigerate overnight. Bake at 350* for 45 mins. Serves 10
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