Monday, March 21, 2011

Chicken Enchilada Caserole (Amber Church)

1 small container sour cream

2 cans cream of chicken soup

1/2 can water

1 can dices black olives

1 10 pack of tortillas, torn into bite sized pieces

3-4 large chicken breast, cooked and shredded




Combine all ingredients, salt and pepper to taste. Add to 9 x 13 pan, spread evenly. Bake at 350 until cooked thoroughly.



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