Darla's Enchiladas

Real prep time: 15 minutes
Cook time: 60 minutes divided
Serves: 6-8
Side dish suggestions: Spanish Rice, Corn Bread, Salad, Fruit

Supplies:

• Jelly Roll Pan
• Large Sauce Pan
• Spoon
• ½ Cup measuring cup
• 9x13 Glass Pan or two 8x6 Glass Pans (Use one, freeze one)

From the freezer:

• 3 Cups Cubed Chicken

From the pantry:

• 2 Cans Chili (or 1 each Cream of Chicken and Cream of Mushroom Soup)
• 1 Can Chopped or Sliced Olives
• Tortillas (8 Flour or 10 Corn)
• Cooking spray

Fresh:

• 2 C. Sour Cream
• 1 C. Shredded Cheddar Cheese

Preparation:

1. Put frozen chicken breasts on a jelly roll pan and broil until cooked through and juices run clear, flipping once after maybe 12-15 minutes.
2. While chicken is cooking heat sour cream, chili, and olives in a sauce pan, stirring occasionally.
3. Cube chicken and add to the sauce pot.
4. Spray glass pan. Scoop 1/4c.-1/2c. chicken mixture (with measuring cup) on a tortilla, roll up and place in pan. When pan is full pour the rest of the sauce over enchiladas. Sprinkle with cheese.
5. Bake until heated through @ 350 for 20-30 minutes. Enjoy!

Extra info...

I use turkey chili, mozzarella cheese, and corn tortillas to cut down on calories!