Tuesday, October 14, 2008


This one passed the kid test. He ate it as a late night snack instead of running out for his usual fast food.

2 C cubed, cooked chicken meat (I cheated and got chicken strips at the Giant Eagle salad bar)
1/4 C chopped onion
4 C shredded cheddar cheese
1 C sour cream
8 (8 inch) flour tortillas
1 1/2 C chopped tomatoes
1/2 C sliced black olives (I used chopped)

Preheat oven to 350. Lightly grease a 9 X 13 inch pan.

In medium bowl, mix the chicken, onion, 1 C cheddar cheese and 3/4 C sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas. Arrange in single layer in the prepared baking dish.

In a saucepan over low heat, melt together the remaining cheese and sour cream. Pour over the enchiladas (note, this was not a consistency to pour, so I spooned it over the enchiladas). Top with tomatoes and olives. Bake for 20-30 minutes or until hot and bubbly.

1 comment:

Jeanie said...

Wish we weren't going to Toledo this weekend. I'd make this for sure! It's a Rick kind of thing! Maybe next week!