Creamy Chicken Enchilada

3
Sara Andrea

By
@Sara_Andrea

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

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Method:
Bake

Ingredients

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
cumin
1 tsp
garlic powder
1 tsp
chili powder
1 tsp
minced garlic (to boil with chicken)

How to Make Creamy Chicken Enchilada

Step-by-Step

  • 1Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.
  • 2Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.
  • 3Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.
  • 4Bake 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