Chicken & Olive Enchiladas

READY IN: 35mins




  • Preheat oven to 375°F.
  • In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
  • Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
  • Heat oil in a skillet until hot.
  • Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
  • You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
  • Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
  • Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
  • Repeat with remaining tortillas and filling.
  • Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
  • Sprinkle cheese evenly over the top.
  • Garnish with the chopped onion and sliced olives, if desired.
  • Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
  • To serve, garnish with sour cream, if desired.