Wednesday, May 12, 2010

Enchilada Casserole

3 chicken breasts, shredded
12 corn tortillas cut in triangles
16 oz sour cream
1 can Cream of Chicken Soup (Health Valley GF)
2 Tbsp chili powder
1/2 c chopped onion
1 can diced green chilis
2 cup grated cheddar cheese
1 can sliced olives
green onions

Mix chicken, tortillas, sour cream, soup, chili powder, onion, chilis and cheese. Pour mixture into 9x13 pan. Sprinkle top with olives. Bake at 350 for 40 to 50 minutes. Garnish with green onions.

So we also got to try out that new Spanish Rice I found the other day and it made a great meal.  I just love mexican food.  I could eat it every day!

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