Easy Enchilada's

I found this recipe on the "Taste of Home" magazine website and we tried it out last night.....not only yummy but also minimal ingredients.

2 cups cubed cooked chicken
1 package cream cheese, softened (8 ounces)
8 flour tortillas (8")
1 cup salsa
1 cup plain yogurt or sour cream (I used sour cream)
2 cups shredded cheddar cheese
1 small can sliced, black olives ~ liquid drained (did not use)

Directions ~

*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 13 x 9" baking dish.
*In a small bowl, combine sour cream and salsa; spread over tortillas.  Bake, uncovered, at 350 degrees 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.

This was GOOD!  And fairly easy!  We have come up with a couple of changes to try next time ~ Greg and Amy want less cream cheese and add in some queso cheese in the filling.  I did add an extra 1/2 cup of chicken to adequately fill the 8 tortillas.

We all liked it ~ 1 1/2 was more than enough for me ~ they are filling.

Oh yeah>>>>>>over a year ago, I sent several recipes into Gooseberry Patch cookbooks for consideration for one of their new cookbooks.  This week I got a letter stating that my Chili recipe was chosen to be included in their new "The Harvest Table" cookbook coming out this summer.  I'm so excited!  I'll get a free copy of the cookbook!