Do you ever find yourself an hour away from dinner (or closer) and you still have no clue as to what you should make? I know that occurs way to often at my house. This recipe went together very smoothly. Not only was it easy, but it was good. The left-overs didn’t stick around for very long.
Ingredients:
2 cups of chicken (I used canned)
1/4 cup chopped freeze dried onion
4 cups freeze dried shredded cheddar cheese
1 cup dehydrated sour cream
8 flour tortillas
1 1/2 cups chopped freeze dried tomatoes
1 can black olives
1. Reconstitute your sour cream by mixing 1 cup of the powder with 1/2 cup of water. Whip together until everything is mixed in. Stick in the refrigerator to help it set up a little more.
2. Reconstitute you onions, cheese, and tomatoes by covering in water and letting sit for 5 minutes. Slice your olives.
3. Preheat your oven to 350 degrees.
4. In a medium bowl, mix your chicken, onion, 1 cup cheddar cheese, half of your olives, and 3/4 cup sour cream.
5. Spread mixture onto your tortillas. Roll into enchiladas, arrange in a 9x13 baking dish.
6. Pour your remaining 3 cups of cheese and the rest of your sour cream into a saucepan. Melt the cheese/sour cream over low heat.
*I skipped the melting step with mine. I spread the remainder of the sour cream over my enchiladas and then sprinkled the cheese evenly over the top
7. Top with tomatoes and the rest of your olives.
8. Bake 20-30 minutes or until hot and bubbly.
The next time I make this I will probably try melting the cheese and see how it turns out. If I don’t have time for that I would probably double the amount of sour cream that I use and cut at least one cup of cheese out. It did turn out really well though. It would be easy to tweak a little here and there, but is good how it’s written too. Think about adding some more vegetables. Corn would be very good in it or on the side along with some rice.
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