Creamy Chicken Enchiladas

Sea Sun

By
@Seasun

This is a variation of a recipe I clipped out of a magazine many years ago.

People who don't care for enchiladas like these! I happen to be one of those people...these are quite good!

Rating:
★★★★★ 3 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 c
chicken (cooked, shredded)
2 can(s)
cream of chicken soup
16 oz
sour cream
4 can(s)
green chiles (4 ounces, diced)
16 oz
colby jack cheese
1 bunch
green onions (chopped, optional)
6-8 medium
flour tortillas
1 can(s)
red enchilada sauce
16 oz
cheddar cheese (shredded)
black olives (sliced)

Step-By-Step

1Preheat oven to 350 degrees.
2Mix chicken, soup, sour cream, green chiles and Colby Jack cheese. Spread a thin layer (about 1/4 of mixture) on bottom of 9x13 baking dish.
3Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
4Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
5Bake for 30-40 minutes until bubbly and lightly browned.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy