Chicken Enchilada Recipe

Name: Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. diced boneless chicken breast; 12 tortillas; 2 c. Cheddar cheese; 2 c. Monterey Jack cheese; 1 small can green chiles, diced; 1/2 green pepper, diced; 1/2 onion, diced; 1 can sliced black olives; chopped up jalapeno peppers; 2 cans cream of chicken soup; 1 large container sour cream

Servings: persons

3 c. diced boneless chicken breast
12 tortillas
2 c. Cheddar cheese
2 c. Monterey Jack cheese
1 small can green chiles, diced
1/2 green pepper, diced
1/2 onion, diced
1 can sliced black olives
chopped up jalapeno peppers
2 cans cream of chicken soup
1 large container sour cream

1
In a 9 x 13-inch pan put the following:
2
rolled up tortillas with microwaved chicken, most of cheese, green pepper, onion and olives.
3
Continue until all tortillas are filled and in pan.
4
Pour soup, sour cream, green chiles and jalapeno peppers in separate bowl.
5
Mix with spoon.
6
Pour over tortillas.
7
Put rest of cheese and olives on top.
8
Bake at 350u00b0 for 20 to 30 minutes.

1649

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. diced boneless chicken breast, 12 tortillas, 2 c. Cheddar cheese, 2 c. Monterey Jack cheese, and more.

Yes, Chicken Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada

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