Virtual Sefer The Best Chicken Enchiladas

The Best Chicken Enchiladas
1 c. chicken broth
1 can cream of mushroom soup
1 pkg. flour tortillas
1 large tub sour cream
2 large pkg. Monterey Jack cheese, shredded
1 large can chopped black olives
1 small can chopped green chilies
4 chicken breasts, cooked and deboned
1 large pkg. Cheddar cheese
1 small onion
Combine soup, olives, sour cream, green chilies, 1 package Monterey
Jack cheese,
Cheddar cheese, onion, chicken and seasonings in large mixing bowl.
Butter one long
baking pan. Place about 2 tablespoons of mixture on each tortilla,
roll up and place into
pan. Top with remaining mixture, if any, and Monterey Jack cheese.
Bake for 20
minutes at 325 degrees or until cheese has melted.
If you like it hot, one may add some sliced jalapeno peppers, salt,
pepper, garlic salt, chili
powder and Nature’s Seasons to taste.
Variation 1: Use 1 1/2 cups Ro-Tel, 1/4 cup flour and 2
cups broth and
cook at 400 degrees for 20 minutes.
Variation 2: Use 2 cans cream of chicken and corn
tortillas and
cook at 350 degrees for 30 minutes.

Variation 3: Use 1 1/2 cans mushroom soup and 1/2 pint
sour cream and
soften the tortillas in hot grease for a second and cover rolled up
tortillas with cream
and soup.