Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 c. sliced ripe olives, divided; 1 (4 oz.) can diced green chilies, drained; 1/2 c. sour cream; 1 can cream of chicken soup; 1 1/2 c. cubed chicken; 4 oz. shredded Cheddar, divided; 1/4 c. milk; 8 corn or flour tortillas

Servings: persons

2 Tbsp. margarine
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. sliced ripe olives, divided
1 (4 oz.) can diced green chilies, drained
1/2 c. sour cream
1 can cream of chicken soup
1 1/2 c. cubed chicken
4 oz. shredded Cheddar, divided
1/4 c. milk
8 corn or flour tortillas

1
Heat oven to 350u00b0.
2
Melt margarine; saute onion and garlic until tender.
3
Stir in 1/4 cup olives, chilies, sour cream and soup; mix well.
4
Reserve 3/4 cup sauce.
5
Fold in chicken and 1/2 cup cheese to remaining sauce.
6
Warm tortillas as directed on package.
7
Fill tortillas with chicken mixture.
8
Roll up and place seam side down in ungreased 12 x 8 baking dish.
9
Combine reserved sauce and milk.
10
Spoon over tortillas.
11
Bake at 350u00b0 for 30 to 35 minutes.
12
Sprinkle with remaining cheese and olives.

1236

kcal

Calories

Fat

157

Carbs

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: 2 Tbsp. margarine, 1/2 c. chopped onion, 1 clove garlic, minced, 1/2 c. sliced ripe olives, divided, and more.

Yes, Chicken Enchilada Bake 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 Bake

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