Last week I shared a photo on Instagram of our lunch, which was vegetarian "chicken" enchiladas. I had a request for the recipe. Frankly, it's just one that's in my head, and I borrowed the concept from my sister-in-law, but I'll share it here with you anyway.
1 package burrito-sized tortillas
2 cans Worthington FriChik
1 can cream of mushroom or cream of celery soup
1 16 oz. container of sour cream
picante sauce or salsa
Cut up the FriChik into smallish cubes. Set aside for now.
In a large mixing bowl, combine soup, sour cream, and salsa. Use however much salsa/pincante you wish. (You can even use a can of diced tomatoes with chiles, which is what I did this last time).
In a separate bowl, combine cubed FriChik, olives, grated cheese and a bit of the sour cream mixture.
Spread some of the sour cream mixture in the bottom of large baking dish. Roll FriChik mixture in tortillas, and place seam-side-down in the baking dish. Depending on how tightly you roll them, you should be able to fit 8 in a 9 X 13 inch baking dish.
Sprinkle some grated cheese over the top, then pour and spread the remaining sour cream mixture over all, making sure to spread clear to edges so all tortillas are covered (so they don't dry out in the oven).
Bake at 350F for 30-45 minutes.
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