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Wednesday, October 8, 2008

Chicken Enchiladas

6 to 8 boneless/skinless chicken breasts, baked 1 hour (I just boiled chicken on stove for 20 min)

Sauce:
3 c Mozzarella cheese, grated
1 cup sour cream
2 cans cream of chicken soup
green onions to taste, chopped
Olives (if desired)

After chicken is cool, chop it into small pieces. Spoon into soft white flour taco shells. Cover with a little sauce; roll taco shells up in 9 X 13 inch dish and cover with remaining sauce and cheese. Bake at 350 for 20 minutes. This recipe makes plenty of sauce for 1 1/2 pans of enchiladas.

I liked this recipe because the mozzarella cheese gives it a different flavor.
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