Prep 20 mins
Cook 25 mins
This recipe originally came from a neighbor, but has been tweaked to fit our tastes. The one thing that makes it different from all the other creamy chicken enchilada recipes is the cilantro. It adds a wonderful flavor to the extra creamy sauce. My family and friends request these enchiladas on a regular basis. I'm always handing out the recipe, so I figured I would post it here. I hope you enjoy. I generally serve these with sliced avocados on the side.
- 4 boneless skinless chicken breasts
- 3 (10 3/4 ounce) cans cream of chicken soup
- 1 (24 ounce) container sour cream
- 1 bunch green onion (chopped)
- 1 (7 ounce) can diced green chilies
- 1⁄2 bunch cilantro (chopped, divided)
- 6 cups cheese (shredded, I use two packages of the mexican blend shredded cheese, divided)
- 1 (7 ounce) can black olives (chopped, divided)
- 8 flour tortillas (burrito size)
- Cut the chicken breasts into small pieces and brown in a large skillet.
- Add the cream of chicken soup, sour cream, green onions, and green chilies. Add 1/2 of the can of black olives, 1/2 of the cheese and 3/4 of the cilantro reserving the remainder of the olives, cheese and cilantro for the top of the enchiladas.
- Stir to combine. Heat until warm, but not boiling.
- Preheat oven to 350. Spray a large casserole dish with non-stick spray. Place a couple spoonfuls of the chicken filling in the bottom.
- Spoon mixture liberally into the center of a tortilla. Roll and place in the casserole dish. Continue with the remaining tortillas, reserving about 3/4 of a cup of the filling mixture for the top of the enchiladas.
- Spread the reserved filling over the filled tortillas. Top with the reserved cheese, black olives and cilantro.
- Bake for 20 to 30 minutes or until cheese is golden and bubbly. Garnish with fresh cilantro and sliced avocado if desired.