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. butter; 1/2 c. chopped onions; 1 clove garlic, minced; 1/2 c. sliced olives; 1 (4 oz.) can diced green chilies, drained; 1/4 c. milk; 1/2 c. sour cream; 1 (10 3/4 oz.) can cream of chicken soup; 1 1/2 c. cubed, cooked chicken; 1 c. shredded Cheddar cheese; 8 flour tortillas

Servings: persons

2 Tbsp. butter
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. sliced olives
1 (4 oz.) can diced green chilies, drained
1/4 c. milk
1/2 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. cubed, cooked chicken
1 c. shredded Cheddar cheese
8 flour tortillas

1
Heat oven to 350u00b0.
2
In a saucepan melt butter; saute onions and garlic until tender.
3
Add 1/4 cup olives, green chilies, sour cream and soup; mix well.
4
Reserve 1 cup sauce; set aside.
5
Add chicken and 1/2 cup of cheese to remaining sauce.
6
Fill tortillas with chicken mixture; roll up and place in ungreased baking dish. In a small bowl combine reserved sauce and milk.
7
Spoon over tortillas.
8
Bake 30 minutes or until hot.
9
Sprinkle remaining cheese and olives.

1289

kcal

Calories

Fat

158

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. butter, 1/2 c. chopped onions, 1 clove garlic, minced, 1/2 c. sliced olives, 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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