Creamy Chicken Enchilada

Sara Andrea


These are a hit every time someone comes for dinner. They go excellent with chips and salsa.


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  • 4
    chicken breasts, boneless and skinless
  • 1 can(s)
    cream of chicken soup
  • 1
    tub sour cream (16 oz)
  • 1 bunch
    scallions, diagnonally sliced
  • 1 can(s)
    olives, sliced (2.25 oz)
  • 1 lb
    shredded monteray jack cheese
  • 8
    flour tortillas
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    chili powder
  • 1 tsp
    minced garlic (to boil with chicken)

How to Make Creamy Chicken Enchilada


  1. Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.
  2. Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.
  3. Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.
  4. Bake at 375 degrees until cheese melts and is golden around the edges, about 30 minutes.

Printable Recipe Card

About Creamy Chicken Enchilada

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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