creamy chicken enchiladas
My dear friend was left with a ton of turkey leftovers! So, we searched through recipes..and came to this one. you can use leftover turkey meat from thanksgiving. (My family used to raise turkeys!! So that is why I like to use chicken)
prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 pound boneless chicken breast
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can green chiles diced
- 2 1/2 cups mozzarella cheese
- 1 can black olives sliced
- 10 medium flour tortillas
- 1 can green enchilada sauce
How To Make creamy chicken enchiladas
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Step 1Place chicken breast or tenders in a baking dish. Season with salt and pepper. Bake at 350 degrees until chicken is fully cooked.
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Step 2Cube the cooked chicken meat and set aside.
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Step 3In a bowl add cream of mushroom soup, cream of chicken soup, green chiles, chicken and sour cream. Optional to add 1 teaspoon of black pepper and 1 teaspoon of lawrys seasoning salt. Mix all ingrediants together.
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Step 4spray the bottom of a 10x13 baking dish. At the bottom of the baking dish pour in 1/4 cup of the green enchilada sauce.
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Step 5You can heat the tortilla's in the microwave. It makes it easier to fold. they don't tear as much. 4 tortillas and heat for 30 seconds.
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Step 6Spoon the chicken mixture into a tortilla. (I use a ice cream scooper) then fold the tortilla with mixture and place in the baking dish. continue until you are out of tortilla's. If you have left over chicken, you can spread it on top of the tortillas already filled.
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Step 7Pour the remaining green sauce on the tortilla's.
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Step 8Spread the cheese and the olives over the top.
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Step 9Bake at 350 degrees for 30 minutes, uncovered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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