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chicken enchiladas

(1 rating)
Recipe by
Katherine Holfeltz
Layton, UT

When my kids where growing up I had to hide onions in my cooking or they wouldn't eat it . So here is a recipe that is a big hit with my whole family without visible presence of onion or garlic. Hope you like it .

(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 30 Min

Ingredients For chicken enchiladas

  • 1
    roasting chicken
  • 1 large can
    cream of mushroom or cream of chicken soup
  • 1 md
  • 5 clove
  • 1 can
    black olives
  • mexican blend shredded cheese
  • 1-2 lg
    can of enchilada sauce
  • 1 md
    sour cream
  • 1-2 pkg
    flour tortilla shells

How To Make chicken enchiladas

  • 1
    In a large pot boil the chicken with the onion and garlic cloves in the pot . The chicken gets the flavor and my kids never knew I used them . Boil until done . Take out of pot and let cool. When cooled take chicken off the bone and place in large bowl.
  • 2
    Slice olives. In a separate bowl Mix the soup and sour cream and olives then add to chicken. Sprinkle a little garlic powder and onion powder if you want a little more flavor . Mix well. Fill your tortilla shells and Place in casserole dish. Do this until there is no room. I usually need to dishes. Cover in enchilada sauce and them cover with as much cheese and you like.
  • 3
    Bake at 350 degrees for 30 mins. Let stand 5 mins before serving . Great with a green salad .

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