creamy chicken enchiladas

★★★★★ 3 Reviews
Seasun avatar
By Sea Sun
from West Des Moines, IA

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!

★★★★★ 3 Reviews
serves 6-8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For creamy chicken enchiladas

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

How To Make creamy chicken enchiladas

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

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