Yummy Chicken Enchiladas

Chicken Enchiladas

2 cups cooked, diced, boneless skinless chicken (or more if you like it meatier)
8-10 flour tortillas
2-4 cups grated cheeseSauce
1 can Cream of Mushroom soup
1 can Cream of Chicken soup4 green onions, chopped
1 can (4oz) diced green chilies, drained
1 (12oz) container sour cream
1 small can chopped black olives

Mix together soups, onion, chilies, sour cream, olives. Set aside ½ of the mixture. To one ½ add the chicken and ½ of the cheese. Spread a little bit of the mixture without the chicken on the bottom of a 9x13 pan to keep the tortillas from sticking. Put a good size spoonful of the chicken mixture on the edge of a tortilla and then roll it up and place it in the pan. I usually do 8 tortillas because that is how many usually come in a package. Pack them in tight. When you are done with the tortillas spread the other ½ of the sauce on top and cover with the rest of the cheese. Bake uncovered at 350 degrees for 30 minutes.
Tip: Sometimes I like to cook the chicken and mix up the sauce earlier in the day and put it in the fridge. Then it only takes a few minutes in the evening to put it together to bake. If you do that you will probably need to bake it a little longer so that it is warm all the way through.
Thank you, Sherry, for a delicious recipe!
Enjoy this one!!

Quick 'N Easy Casserole

Tater Tot Casserole

1 pound browned and seasoned hamburger

1 can cream of chicken soup

1 can cream of mushroom soup

1 Tablespoon Worchestershire Sauce

1 can of green bean or corn



Mix together in a casserole dish. Put a bag of tater tots on top and bake at 350 until the tater tots are hot. You can also melt cheese on top if you want to.



Thank you, Sherry, for this Quick 'n Easy Meal idea for us super busy moms!