Enchiladas Rancheros
A mild, Tex-Mex enchilada recipe - Easier than Enchiladas Rojas and Very Tasty
Makes 12 enchiladas.
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
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.
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.
©2015 HansRich Productions
