A Little Piece of HEAVEN!!!

My mom has the B-E-S-T recipe for sour cream chicken enchiladas! You'll probably never again see me share a recipe. I'm not much of a creative cook. More of a copy-cat cook. Anyway, these enchiladas are DELISH! (Side note, don't care about the recipe? Still better scroll to the end to see how SCRUMPTIOUS they look!)

Here's the recipe for HEAVENLY enchiladas:

1-2dozen corn tortillas, dipped in hot oil to soften
3-4 cups chicken, cooked & diced (short on time? canned chicken works too!)
1/3 cup sliced olives (optional)

Grate & Mix:
1/2lb Cheddar Cheese
1/2lb Monterey Jack Cheese (or buy pre-grated mexican blend cheese)

Mix Until Blended:
2cans Cream of Chicken Soup
6 Scallions, chopped
2 small cans green chili's (fire roasted are best! Or substitute one can jalepenos)
1cup sour cream

Reserve 1/3 of cheese and sauce for topping. Mix chicken with remaining 2/3 of sauce. Fill tortillas with chicken/sauce mixture and remaining 2/3 of cheese. Roll and place seam down in a baking dish (I usually do 2 9"X9" pans and freeze one for later). Top with reserved sauce; sprinkle with reserved cheese. Top with sliced olives (optional). Bake at 400degrees for 15-20min, or until cheese is bubbly.

WHAT? I always put olives on the enchiladas?!?





Oh that!
{Baby #2 is due 12-16-11}