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Sour Cream Chicken Enchiladas

by Warren 'Smitty' Smith


2 whole chicken breasts
1 10 oz can of chicken soup
1 Pint sour cream
4 oz chopped green chilies
1 cup vegetable oil
12 corn tortillas
3/4 cup chopped onion
3 cups grated cheddar or Monterey Jack cheese (or 1-1/2 cups of each
Sliced ripe olives


1. Boil chicken breasts for 20 - 25 minutes
2.  Remove meat from bone and chop
3. Mix chopped chicken meat, soup sour cream, chilies, onion and sliced olives
4. Heat oil in a small frying pan
5. Dip each tortilla into the hot oil and heat until softened - drain on paper towels
6. Spread a thin layer of creamed mixture over the bottom of a Dutch oven (or deep baking dish)
7. Sprinkle some of the cheese over the creamed mixture
8. Layer  tortillas over cheese
9. Repeat layers, ending with cheese on top
10.  Bake 25 to 30 minutes at 350 degrees (F)

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