Quick Green Chile Chicken Enchiladas

"This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 10mins
Ingredients:
6
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
  • Set aside.
  • Lightly fry all the corn tortillas.
  • In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
  • Bake at 375 for 40 minutes or till lightly brown on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is very similar to a recipe that I have used for years. I did reduce the amount of soup to 2-10oz cans and found that to be plenty. Some of the grated cheese was reserved to sprinkle over the top before adding the olives and baking. It is quick and leftovers are equally good. Made for *My 3 Chefs*
     
  2. The recipe should call for 3- 10 oz cans of cream of chicken soup and 1 - 7 oz can of diced green chiles and also cook for about 40 min.Thanks, Brewhead
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes