Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Cuisine: Mexican
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)

By Sea Sun
@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 votes5

Comments:

13 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)
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How to Make Creamy Chicken Enchiladas

Step-by-Step

Preheat oven to 350 degrees.
Mix 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.
Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
Bake for 30-40 minutes until bubbly and lightly browned.