Chicken Enchiladas & the Giveaway Winner!

And the winner is:

Britney O.

from Ammon, ID

I will be getting this super cute cookbook to you in the very near future!

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Thank you to all you girls for entering! All the treats you've been making look and sound amazing. I've had a few people ask if Cristy S. would be willing to share her recipe with us. That is completely up to you, Cristy! That fudge really did sound yummy!

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Ok, let's get to another recipe!

This is another one of my mom's recipes she made for us when we were younger. These chicken enchiladas are very easy and kid friendly. But if any of the veggies in this dish aren't too popular at your house you can definitely leave them out without affecting the taste too much. For example, my husband isn't a big fan of olives so I left them out. The green chilies are something you will want to have for flavor purposes. You can't even feel them in the dish, for those who dont' like the texture. You can also add veggies and I'm sure they'll be great!

This recipe makes 10 medium-sized enchiladas.

from the kitchen of

Rhonda O'Connor

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Ingredients

4 chicken breasts

2 cans cream of chicken soup

1 small sour cream

1 small can green chilies

1 small can black olives, diced

2 c. cheddar cheese

2 c. Montery jack cheese

1 package medium tortillas (pkg of 10)

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Directions

1. Fill a large pot about 1/2 to 2/3 of the way full with water. Bring it to a boil and put the frozen or thawed chicken breasts in. Boil for 45 minutes to cook.
2. After boiling the chicken, place it on a plate and set aside to cool. When the chicken is cool enough to handle begin to shred it with a fork.
3. In a medium bowl mix 1 can of soup, half the sour cream, half the chilies, half the olives, and 1 cup of each of the cheeses. Set aside.
4. In a large bowl mix the other halves of the ingredients, including the last can of soup. Add the chicken to this mixture as well.
5. Spoon the shredded chicken mixture onto the tortillas and roll them up. I was able to fit about three spoons full on each tortilla. Roll up the tortillas and place them in a 9x13 baking pan to bake. (I prefer to use a glass pan for this dish.) As far as placing the enchiladas in the pan, I was able to fit nine rolls from top to bottom. Then I squoze the tenth roll on the side, as seen above in the picture.
6. Pour the mixture from the medium bowl over the rolled enchiladas and spread over everything. If you have extra chicken mixture you can also just spread it over the top to use it. After that mixture is spread, place the pan in the oven and bake uncovered for 20 minutes at 350 degrees.