Chicken Enchiladas with Green Chili Cream Sauce ~ by Aunt D'Lynn

Our family got this recipe at the 1994 Striker Family Reunion. Heidi Klindworth brought two trays of this dish to the reunion and stuck them in the fridge. Being the hungry sort that our family is, they got heated up and eaten before the reunion really even started! Thanks for the excellent recipe Cousin Heidi!

4 Large chicken breasts, thawed and cut into strips
1 C Sour Cream
10-12 flour tortillas
1 lb of grated cheddar/colby cheese
1 small can of diced green fire-roasted chilies
1 medium yellow onion, diced
1 tsp of diced garlic
1 small can of sliced black olives
1 can cream of chicken soup
1 can cream of mushroom soup
2 TB of butter
2 TB of olive oil
1 bunch of green onions, chopped
salt and pepper to taste

In a large saute pan, melt butter with olive oil, yellow onion, and green chilies. Add chicken and saute over low/med heat until chicken is cooked through. Salt and pepper strips lightly.

Add 1/2 lb of cheese, the cans of chicken and mushroom, and sour cream. Mix until all ingredients are incorporated and creamy. Add olives.

Fill each flour tortilla with mixture and create wraps. Place in a baking dish. Once dish is filled, use the left over sauce and pour over the wraps. Place foil over the baking dish.

Bake at 350 degrees for 20 minutes. Remove the foil and add a layer of cheese over the top. Place dish back into the oven for 10 minutes. Remove and enjoy!