Quick Green Chile Chicken Enchiladas

READY IN: 1hr 10mins
Recipe by Brewhead

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.

Top Review by PaulaG

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*

Ingredients Nutrition


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

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