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

Servings: persons

1
Heat oven to 350u00b0.
2
In medium saucepan, melt margarine; saute onion and garlic in margarine until tender.
3
Stir in 1/4 cup of the ripe olives, green chiles, sour cream and soup; mix well.
4
Reserve 3/4 cup sauce; set aside.
5
Fold in chicken or turkey and 1/2 cup of cheese to remaining sauce.
6
Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture.
7
Roll up.
8
Place seam side down in ungreased 2-quart baking dish.
9
In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake at 350u00b0 for 30 to 35 minutes or until bubbly.
10
To serve, sprinkle with remaining cheese and olives.

1410

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

That's it — enjoy your meal!

Chicken Enchilada Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions