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Chicken Enchiladas

1 pounds cooked and shredded chicken breasts
1 can cream of mushroom soup
1 can milk
2 cans chopped green chilies (4 oz cans)
cup chopped onion
1 crushed garlic clove
3 cups shredded Monterey Jack
6 to 12 10-inch tortillas
1 can sliced black olives (4 oz can)
Thinly sliced green onions

Combine chicken, soup, milk, chilies, onion and garlic in saucepan and cook for 15 minutes over medium heat. Divide into two bowls. Divide shredded Monterey Jack into two bowls. Put about 2 Tablespoons chicken mixture into each flour tortilla and sprinkle with cheese; roll up and place in buttered 6 by 10 inch casserole dish. Pour remaining chicken mixture over enchiladas. Top with remaining cheese. Bake at 350 degrees for 20 minutes. Remove from oven and immediately sprinkle with black olives and thinly sliced green onions. Serve with salsa, sour cream, guacamole and a basket of warm tortilla chips, refried beans and/or rice.