Total Time
40mins
Prep 5 mins
Cook 35 mins

Quick and different take on chicken enchiladas

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In medium saucepan, melt margarine; sautéing onions and garlic until tender.
  3. Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
  4. Set aside 3/4 cup of the mixture.
  5. Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
  6. Warm tortillas and fill with chicken mixture; roll up.
  7. Place seam side down in 12x8 baking dish.
  8. In small bowl, combine reserved 3/4 cup of mixture and milk.
  9. Spoon over tortillas.
  10. Bake 30-35 minutes or until bubbly.
  11. Sprinkle with cheese and black olives.
  12. Enjoy.
Most Helpful

5 5

I have been making this for years. I found it in the Pillsbury Cookbook.

3 5

This was a good dish. I added some chopped chipotle peppers that had been packed in adobe sauce, and it added a really nice kick of spiciness. I also added some portabella's. I have to say with all the milk, sour cream, cream soup, & cheese the dish was a bit rich for our stomachs. I may have to scale down the creams a bit in the future just for our own stomach's sake. Thanks for posting, its always fun to try something different.

5 5

This was definitely quick and different with a mild flavor. It was good, just not enough spice for me. This recipe would be perfect for family's who do not like spicy food.