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Enchiladas Rancheros


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A mild, Tex-Mex enchilada recipe - Easier than Enchiladas Rojas and Very Tasty

Makes 12 enchiladas.

Ingredients

2 - 10 3/4 ounce can cond. cream of chicken soup
1 - 6 oz. can olives, chopped small
1 - 4 oz. can chopped green chilies
1 cup chicken, cooked & shredded

8 ounces sour cream

1 pound Monterey Jack cheese, grated
---8 oz. plain & 8 oz. w/ chili is good ---
12 each flour tortillas


Directions

Mix all ingredients together except tortillas and part of the shredded cheese.

Fill tortillas and form them into rolls and place seam side down in a 9" x 13" pan. Spread a little of the mixture on top of the enchiladas and then sprinkle with reserved cheese.

Bake at 350 for 20-30 minutes until warm and just a little brown. Serve with refried beans, rice and a tossed salad.

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