Creamy Chicken Enchiladas

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 votes

Comments:

13 Comments

Serves:

6-8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

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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)

How to Make Creamy Chicken Enchiladas

Step-by-Step

1Preheat oven to 350 degrees.
2Mix 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.
3Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
4Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
5Bake for 30-40 minutes until bubbly and lightly browned.