Lynaya's Heavenly Enchilada's

From: Wendy's friend Lynaya

5 large cooked and shredded boneless, skinless chicken breasts
2-4 cups chicken stock
2 packets taco seasoning (divided)
8-12 large Mexican flour tortillas
3 cups cheddar cheese (divided)
16 oz. reduced fat sour cream
2 cans fat free cream of chicken soup
2 bunches green onions, chopped (divided)
2 cans sliced black olives, drained

Cook the chicken breast the day before in a slow cooker on low for ten hours or until tender and shreddable. Cook them in chicken stock with a packet of taco seasoning. Mix sour cream, three quaetrs of the onions, a tablespoon of taco seasoning, and cream of chicken soup together in a large bowl. Grease a 9x13 pan and spread ¼ cup soup mixture over the bottom of pan. To prepare chicken mixture, stir one quarter cup soup and sour cream mixture into shredded chicken along with one cup shredded cheddar cheese. Repeat the following steps until pan is filed. Coat tortilla in soup mixture. Fill tortilla with about ¼ cup chicken mixture. Roll tortilla and place in pan. When pan is full, coat the top of tortilla rolls with remainder of soup mixture. Sprinkle enchiladas with two cups cheese, olives, and then remaining green onions. Cook for 40-50 minutes in a 350 degree oven until cheese is browned. Let stand for five to ten minutes before serving.

Cream Cheese Enchiladas

1 pkg sofented cream cheese
2-4 green onions finely chopped
1 cup Shredded Mexican blend cheese

White or yellow corn tortillas
Olive oil
heat the tortillas on the stove in a pan on each side for 30 seconds just to warm, then scoop cheese mixture in and roll, if using sauce add a little to the bottom of a glass baking dish. if not just add to dish top with more shredded cheese and green chiles

Green Chiles or green enchilada sauce

Mix cream cheese, shredded cheese and onion in mixer until well blended. Bake 350 for about 10 minutes until completely warmed through. YUMMY with fresh tomatoes!

Chicken Enchilada's

Flour Tortilla's (I use the small or medium size but don't recommend the burrito size)
4-5 Cups Shredded Mild Cheddar Cheese
3-4 Green onions chopped for garnishing
2 small cans of sliced olives for garnishing

Mixture:
2 Cans Cream of chicken soup (98% fat free, if desired)
1-1 1/2 cup sour cream (adding the larger amount will make a runnier mix)
3-4 lg Chicken breasts, boiled and diced (Canned Chicken works great too)
1 container (1 pt I believe) fresh salsa, found in the refrigerator section of store
OR Thick-n-Chunky Salsa (mild, medium or hot depending on your preference) I use 2/3 of a regular size jar (the Pace brand)


Mix above ingredients and spoon 1/4 to 1/3 cup of mixture into a flour tortilla, top mixture with some shredded cheddar cheese and roll closed, place in glass baking dish. Repeat until mixture is gone.

Use Red Enchilada Sauce (1 Large can or 2 small cans should work for one baking dish) pour 1/2 of a small can of sauce on the bottom of the baking dish before you add the rolled tortillas. Once all of the tortillas are in the dish, pour remaining enchilada sauce over them and cover with remaining shredded cheese (3-4 cups). Add Chopped green onions and olives to the top of the cheese. Bake@ 350 for 40-45 minutes.

For Green Chili's version, omit red enchilada sauce, use a can of green chilies or green enchilada sauce instead over the top of the rolled tortillas. Cover tops with sauce, cheese and bake 350 degrees for 40-45 minutes until cheese is melted. Add chopped green onions and olives to the top of the cheese and bake...

Remove from the oven and let stand for 10 minutes before serving (this is key to being able to serve them without being soupy).

Yield: 8-10 depending on tortilla size