creamy chicken enchilada

Name: Creamy Chicken Enchilada
Yield: 6
Cuisine: Mexican
Ingredients: 4 - chicken breasts, boneless and skinless; 1 can(s) cream of chicken soup; 1 - tub sour cream (16 oz); 1 bunch(es) scallions, diagnonally sliced; 1 can(s) olives, sliced (2.25 oz); 1 pound(s) shredded monteray jack cheese; 8 - flour tortillas; 1 teaspoon(s) cumin; 1 teaspoon(s) garlic powder; 1 teaspoon(s) chili powder; 1 teaspoon(s) minced garlic (to boil with chicken)

63 Pinches 3 Photos

Sara Andrea

Eugene, OR

Updated on Jul 30, 2014

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

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prep time

cook time

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make creamy chicken enchilada

Step 1

Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.

Step 2

Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.
Step 3

Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.
Step 4

Bake at 375 degrees until cheese melts and is golden around the edges, about 30 minutes.
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