Earthquake Enchiladas

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Original recipe from Mom

kept bynicholeharvey
recipe by

Notes:

These white enchiladas got their name because they were in the oven when we had our big 7.0 earthquake in 1989. Needless to say, the entire kitchen was covered in these enchiladas, therefore giving them the name "Earthquake Enchiladas".

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Ingredients:

1 dozen corn tortillas
oil – to lightly fry
3 small chicken breasts – boiled and chopped
1 onion
2 small cans Ortega Chiles
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can chopped olives – divide
1 ½ cup milk (more or less to desired consistency)
1 ½ lb sharp cheddar cheese – grated

Garnish
1 tomato – chopped
green onions – to taste
½ can of olives

Pour oil in frying pan and cook tortillas on medium/high heat only until tender. Place tortillas on several paper plates covered with paper towels to drain. Set aside. Mix onion, chiles, cans of soup, ½ can olives, and milk in a large bowl. Pour mixture into bottom of baking dish. Roll tortillas with chicken and cheese. Pour remainder of mixture over enchiladas and top with left over cheese and garnish. Bake at 375 degrees for about 45 min until hot and bubbly.