Enchiladas blancas de pollo

Ingredientes

• 10.5 oz can cream of chicken soup
• 1 cup light sour cream
• 1/2 small onion (small diced & sauteed for 5 min in a little oil)
• 4 oz can diced green chiles
• 3 oz canned medium pitted black olives (sliced (half of a 6oz can) )
• 1 cup mozzarella cheese (grated)
• 1 cup cheddar cheese (grated)
• 13 oz can Chicken Breast in Water (drained & shredded)
• Flour Tortillas (can use white or wheat)
• Green Onions (sliced)

Preparación

1. 1

   In a bowl, mix soup, sour cream, sauteed onion, chiles, olives, & ½ cup of each cheese. Set aside remaining cheese. Divide the sauce mixture in half & separate into two bowls. (One bowl for filling, one bowl to spread on bottom & top of the enchiladas.)

2. 2

   Mix one of the bowls of sauce with the chicken. Fill tortillas with chicken/sauce mixture & roll tightly.

3. 3

   Spread half of the other bowl's sauce onto the bottom of a lightly greased rectangular glass baking dish. Place rolled tortillas onto sauce mixture. Spread the remaining half of sauce on top of enchiladas. Sprinkle with remaining cheese.

4. 4

   Cover enchiladas with foil & bake at 350˚F for 45 min. Remove the foil the last 10 minutes of baking. Serve topped with chopped green onions.