Quick Chicken Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pan
- Serves:
- 4-6
ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 ounce) can green enchilada sauce
- 1 (8 ounce) sour cream
- 1⁄2 cup water
- 1 chicken bouillon cube
- 1 1⁄2 cups mexican blend grated cheese
- 1 (22 1/2 ounce) box jose ole chicken taquitos (Corn or Flour)
- 1⁄3 cup green onion (optional)
- 1 (2 1/4 ounce) can sliced black olives (optional)
directions
- Preheat oven to 375°F Melt bouillon cube in 1/2 cup water set aside. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce. Bake covered for 50 minutes until heated through. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted. Garnish with remainder of green onion and black olives.
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RECIPE SUBMITTED BY
AshleyP
hamilton, 83
<p><br /><br />I live in a small town in texas.Not much to do here, So I have found a hobby in cooking.Which I love.I want to go to culinary school in Dallas.</p>