Patti's Creamy Chicken Enchiladas

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READY IN: 1hr
SERVES: 4
UNITS: US

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
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DIRECTIONS

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