Here's our menu for the week...
Monday: Sloppy Joes, sweet potato fries & apple slices
Tuesday: Stir fry wraps
Wednesday: Homemade shells & cheese, & the kids pick the veggie
Thursday: Chicken Enchiladas (see recipe below), corn cake :)
Friday: Meatless Spaghetti, homemade bread sticks
What are you eating this week...I'm trying out Simply Linked...Just leave your links below & let us know what you're eating
4 lg. chicken breasts, cooked & chopped
1 pint sour cream
2 cans cream of chicken soup
3 green onions, chopped (opt...I leave these out)
1 small can diced green chilies
1 small can sliced black olives (opt.)
4 cups shredded cheddar cheese (divided)
12 flour tortillas
1. Mix together soup, chilies, olives, sour cream, onions & 2 cups of the cheese. Reserve 2 1/2 cups, spread a little of the reserved sauce in the bottom of a 9 x 13 pan.
2. Stir chicken into remaining sauce. Warm tortillas slightly (tortillas are easier to roll when warm) spoon about 2-3 tablespoons of the chicken mixture into a tortilla, roll up, and place in the baking dish. Repeat for the remaining chicken mixture.
3. Cover with reserved sauce and remaining 2 cups of cheese.
4. Bake at 350 for about 40 minutes until bubbly. Serves 6.