Friday, April 23, 2010

EASY ENCHILADAS

~ Taste of Home - April/May 2010

2 c. cubed cooked chicken
8 oz. cream cheese, softened
8 flour tortillas (8 in.)
1 c. plain yogurt or sour cream
1 c. salsa
2 c. shredded cheddar cheese
2 1/4 oz. can sliced ripe olives, drained
shredded lettuce and chopped tomatoes, optional

Preheat oven to 350 degrees. In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 9x13-inch baking dish.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Serve with lettuce and tomatoes if desired.

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