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


  • 1
    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


  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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