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

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

Scrivener1 December 28, 2009

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.

TexasKelly April 02, 2007

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.

embutterfly75 March 29, 2007