creamy chicken enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup(s) chicken (cooked, shredded); 2 can(s) cream of chicken soup; 16 ounce(s) sour cream; 4 can(s) green chiles (4 ounces, diced); 16 ounce(s) colby jack cheese; 1 bunch(es) green onions (chopped, optional); 6-8 medium flour tortillas; 1 can(s) red enchilada sauce; 16 ounce(s) cheddar cheese (shredded); - black olives (sliced)

(3 RATINGS)

202 Pinches 1 Photo

Sea Sun

West Des Moines, IA

Updated on Jun 21, 2012

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!

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

2 cups chicken (cooked, shredded)
2 cans cream of chicken soup
16 ounces sour cream
4 cans green chiles (4 ounces, diced)
16 ounces colby jack cheese
1 bunch green onions (chopped, optional)
6-8 medium flour tortillas
1 can red enchilada sauce
16 ounces cheddar cheese (shredded)
- black olives (sliced)

How To Make creamy chicken enchiladas

Step 1

Preheat oven to 350 degrees.

Step 2

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.
Step 3

Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
Step 4

Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
Step 5

Bake for 30-40 minutes until bubbly and lightly browned.
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