My mom sent me her recipe for chicken enchiladas a couple years ago when we were having some friends over for dinner. I always get many raves when I serve these. The funny thing is I dislike enchilada sauce, so I always keep some to the side and top mine with only salsa.
approximately 24 small flour tortillas
3-4 cooked chicken breasts, sliced, shredded or chopped (we grill the chicken after marinating in olive oil, garlic and lime juice)
1/2 cup salsa
1 1/2 lbs shredded Mexican blend cheese
1 small onion chopped fine
1 small can chopped black olives
1 jar enchilda sauce (divided)
1 can cream of chicken soup
1/2 soup can milk
salt & pepper
In large bowl combine half of cheese, chicken, 4-5T of salsa, onion, olives and salt and pepper. Mix well.
Warm the tortillas (stack on wax paper, about 5 at a time for 30-40 sec in microwave)
Grease a 9x13 or larger casserole.
Place 2-3 T of chicken mixture on the tortillas. Roll and place side by side in casserole. (I do seam side down)
Combine cream of chicken soup with 1/2 soup can of milk and 1/2 can enchilada sauce, and rest of salsa. Poour over endchiladas, being sure to get all the edges. Top with remaining cheese and drizzle rest of enchilada sauce over top.
Bake at 350 degrees for 25-30 minutes.
You can cover (carefullly) with an aluminum foil tent and let them sit in the oven until serving time.
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