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

Servings: persons

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

1
Heat oven to 350u00b0.
2
In medium saucepan melt margarine; saute onion and garlic.
3
Stir in 1/4 cup olives, chilies, sour cream and soup.
4
Mix well.
5
Reserve 3/4 cup sauce.
6
Fold in chicken and 1/2 cup of cheese.
7
Warm tortillas.
8
Fill with chicken mixture.
9
Place seam side down in ungreased 12 x 8-inch baking dish.
10
In small bowl combine reserved sauce and milk.
11
Spoon over tortillas.
12
Bake at 350u00b0 for 30 to 35 minutes.
13
Serve sprinkled with remaining cheese and olives.

1162

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. magarine or butter, 1/2 c. chopped onion, 1 clove garlic, minced, 1/2 c. sliced ripe 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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