Chicken Enchiladas

Chicken Enchiladas Recipe

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Harolyn Hanna


This recipe was given to me by one of my Personal Chef Clients. Very easy to put together - I now use canned chicken if I am in a hurry.


★★★★★ 1 vote

30 Min
35 Min


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  • 1 1/2 c
    chicken breasts, boneless and skinless - if you use canned chicken it works great and fast
  • 1/3 c
    onion, chopped
  • 1/2 lb
    monterey jack cheese - reserve 3/4 cup for topping
  • 1/2 can(s)
    green chiles (2oz.)
  • 1 can(s)
    black olives (2oz.)
  • 1/2 c
    sour cream
  • 8 small
    flour tortillas
  • 2 can(s)
    old el paso red enchilada sauce - 10oz. can

How to Make Chicken Enchiladas


  1. Combine chicken, Monterey Jack cheese, chopped onion, green chiles , black olives, sour cream. Heat flour tortillas in microwave to soften - optional.
  2. Put 1/3 cup of sauce on bottom of 9 x 13 baking dish. Fill tortillas with approx. 1/3 cup of filling. Place in baking dish and pour remaining sauce over top of enchiladas and top with reserved cheese. Sprinkle with chopped olives.

    Bake at 350 deg. for 30-35 min.

Printable Recipe Card

About Chicken Enchiladas

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

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