My 15 minutes of fame in college came from this recipe. At least it wasn’t from wet t-shirt contests, right?
2 c. chicken, cooked, chopped
10 flour tortillas
1 pt. sour cream,
2 cans cream of chicken soup (don’t add water)
1 c. olives, sliced
4 oz. canned green chilis, diced
1 lb. cheddar cheese, grated
Mix sour cream and soup together. In a separate bowl, mix together chicken, chilis, olives and 2/3 of the cheese. Add 2/3 sour cream and soup mixture to chicken mixture, reserving 1/3 for topping. Put mixture into tortillas, roll up and place in baking dish (I usually have to use a 9X13 and an 8″ square). Cover with remaining soup mixture, and top with remaining 1/3 cheese. Bake at 325 for 30 minutes.
(note: if you use lowfat ingredients, the enchiladas will come out runny)
If made with lowfat soup and ff sour cream, recipe makes 10 servings, each with 500 calories, 22 g fat and 2 grams fiber – 12 points.