CHICKEN ENCHILADAS

By scratch cook

Ingredients

• 4 cooked shredded boneless skinless chicken breasts
• 1 large can green chili enchilada sauce
• 2 cans low sodium cream of chicken soup
• sour cream
• guacamole (optional)
• shredded cheddar cheese
• sliced black olives (optional)

Preparation

Step 1

mix enchilada sauce and chicken soup together
mix 1 cup of sauce into chicken, reserve remaining sauce
spread 1 tablespoon sour cream on tortilla
add about 2 tablespoons chicken to tortilla
top with cheese, olives, and guacamole wrap tortilla
place in lightly greased baking pan, cover enchiladas with remaining sauce
bake at 350* for 45 minutes