Chicken Enchiladas

Chicken Enchiladas Recipe

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Katherine Holfeltz


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 vote

a big family or a small one with left overs
1 Hr 30 Min
30 Min


Add to Grocery List

roasting chicken
1 large can(s)
cream of mushroom or cream of chicken soup
1 medium
5 clove
1 can(s)
black olives
mexican blend shredded cheese
1-2 large
can of enchilada sauce
1 medium
sour cream
1-2 pkg
flour tortilla shells

How to Make Chicken Enchiladas


  • 1In 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.
  • 2Slice 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.
  • 3Bake at 350 degrees for 30 mins. Let stand 5 mins before serving . Great with a green salad .

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