Creamy Chicken Enchilada

Sara Andrea

By
@Sara_Andrea

These are a hit every time someone comes for dinner. They go excellent with chips and salsa.


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Rating:

Comments:

Serves:

6-8

Method:

Bake

Ingredients

4
chicken breasts, boneless and skinless
1 can(s)
cream of chicken soup
1
tub sour cream (16 oz)
1 bunch
scallions, diagnonally sliced
1 can(s)
olives, sliced (2.25 oz)
1 lb
shredded monteray jack cheese
8
flour tortillas
1 tsp
cumin
1 tsp
garlic powder
1 tsp
chili powder
1 tsp
minced garlic (to boil with chicken)

Directions Step-By-Step

1
Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.
2
Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.
3
Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.
4
Bake at 375 degrees until cheese melts and is golden around the edges, about 30 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids