Lakin/Thompson Recipes

Jan's Green Chicken Enchiladas

So good!!!
  1. 11/2 - 2 lbs chicken breasts
  2. 28 0z can Las Palmas mild green enchilada sauce
  3. 4 oz. can chopped green chilies
  4. 16 oz. can cream of chicken soup
  5. 2 tbsp and 1/4 cup cooking oil (divided)
  6. 6 oz. can sliced black olives
  7. 8 oz. sour cream
  8. 2 cups shredded cheddar cheese or jack cheese, or blended
  9. 1 package corn tortillas
  1. Preheat oven to 350 degrees
  2. Pour a small amount of enchilada sauce in bottom of 9" x 13" pan.
  3. Cut chicken into small 1" pieces and saute in separate frying pan with 2 tbsp of oil until done.
  4. Add to pan soup, sour cream, 1/4 cup enchilada sauce, olives, and green chilies. On medium heat bring to a boil stirring frequently. Turn off heat.
  5. In a separate pan heat up 1/4 cup oil.
  6. Lightly fry tortillas in oil then dip in bowl of half of the remaining enchilada sauce.
  7. Fill tortilla with chicken mixture and a small amount of cheese, then roll and place seam side down in prepared pan.
  8. When full top with remaining sauce and cheese and bake at 350 degrees for 40 - 45 minutes.


Serve with beans, Mexican rice, and homemade salsa