Chicken Enchiladas

Via: Dreaming of Poultry

2 T Butter
Small chopped Onion
2 cloves Garlic, minced
1/4 cup Olives, sliced
10.5 oz can Cream of Chicken Soup
1 cup Sour Cream
4.5oz Can Green Chilies
1 1/2 c. Cooked Chicken, shredded
1 1/2 c. Mozzarella Cheese, shredded
1/4 c. Milk
10 Tortillas

In a medium sauce pan, sauté onion and garlic in butter. Add 1/4 cup olives, soup, 1/2 cup sour cream, and green chilies; mix well. Reserve 3/4 cup sauce and set aside. To remaining sauce add chicken and 1/2 cup cheese. In a small bowl, combine reserved sauce with remaining sour cream and milk; mix well. Spread 1/2 cup sauce over the bottom of freezer pan. Place 1/4 cup chicken mixture in each tortilla and roll.  Place seam side down in freezer pan. Spoon remaining sauce over filled tortillas, covering completely. Freeze.
To serve; thaw, bake at 350 for 25 minutes. Sprinkle with 1 cup of cheese and return to oven until cheese melts.


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