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 clove garlic or minced garlic; 1/2 c. sour cream; 1 1/2 c. cooked chicken, diced; 8 (6-inch) flour tortillas; 1/2 c. chopped onion; 1 small can sliced black olives; 1 small can green chilies; 1 can cream of chicken soup; 1 c. Cheddar cheese, shredded; 1/2 c. milk

Servings: persons

2 Tbsp. margarine
1 clove garlic or minced garlic
1/2 c. sour cream
1 1/2 c. cooked chicken, diced
8 (6-inch) flour tortillas
1/2 c. chopped onion
1 small can sliced black olives
1 small can green chilies
1 can cream of chicken soup
1 c. Cheddar cheese, shredded
1/2 c. milk

1
Saute onion and garlic in margarine until tender.
2
Add olives, chilies, soup and sour cream.
3
Mix well.
4
(Reserve 3/4 cup of this sauce.)
5
Add chicken and 1/2 cup cheese.
6
Mix well.
7
Warm tortillas.
8
Fill with chicken mixture.
9
Roll up, place seam side down, in a 13 x 9-inch baking dish.
10
Combine reserved sauce, milk and 1/2 cup cheese.
11
Heat; mix well.
12
Pour over enchiladas.
13
Bake at 350u00b0 for 30 to 35 minutes.

1372

kcal

Calories

Fat

159

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.

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, 1 clove garlic or minced garlic, 1/2 c. sour cream, 1 1/2 c. cooked chicken, diced, 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

How did you like this recipe?

Frequently Asked Questions