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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  1 Hour 10 Minutes
1 12oz can Enchilada Sauce
1/2 c sour cream
1/2 c chicken broth
6 boneless skinless chicken breast (shredded)
2 small cans diced green chili's
4 c shredded mexican cheese blend
1 sm can sliced black olives
12 white corn tortillas
Mix chicken 2 cups of cheese and diced green chili's set aside

In another bowl combine enchilada sauce, sour cream and chicken broth blend with hand blender or wire whisk

Add 1/2 cup sauce to chicken mixture, create stuffing like consistancy

Spray 9x11 glass baking dish with Pam. Heat tortillas until plyable and soft (about 20 sec in microwave)

Stuff tortillas with stuffing like mixture and place in rows in pan seam side down. Repeat until pan is full Stuff any extra chicken mixture in and around any open spaces between stuffed tortillas

Pour left over sauce on top of stuffed tortillas and cover with cheese place sliced olives in rows on top of cheese Bake at 350 until bubbly. This sounds like Enchiladas but when you put it together it is more like a casarole

Date Added: 03/24/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Kellie Reviewed: 11/05/2013
Delicious with Vegetarian Twist
I made this recipe with a couple modifications, using vegetarian chick'n strips and adding mexican corn to the stuffing. It was delicious! I topped it with shredded kale and salsa :) Yummy and healthy too!
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