Patti's Creamy Chicken Enchiladas

Be the first to review
READY IN: 1hr
Recipe by urbanhippiemama

Delicious and easy!

Ingredients Nutrition

  • 1 lb chicken, cooked and chopped
  • 2 (8 ounce) cans enchilada sauce
  • 3 78 ounces sliced olives
  • 4 ounces chopped green chilies
  • 1 (8 ounce) can cream of chicken soup
  • 8 ounces sour cream
  • 8 ounces shredded cheddar cheese
  • 12 large chopped onion
  • 12 tortillas

Directions

  1. Preheat oven to 350°F
  2. Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
  3. Add 2/3 of the shredded cheese.
  4. Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
  5. Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
  6. Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
  7. Bake 30 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a