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:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.

2Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.

Step 3 Direction Photo

3Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.

Step 4 Direction Photo

4Bake 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