Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 flour tortillas; 2 tablespoons margarine or 2 tablespoons butter; 1/2 cup onion, chopped; 1 garlic clove, minced; 1/2 cup sliced black olives; 1 (4 ounce) can green chilies; 1/2 cup sour cream; 1 (10 ounce) can condensed cream of chicken soup; 1 1/2 cups cooked chicken, cubed; 2 cups shredded cheddar cheese; 1/4 cup milk

Servings: persons

8 flour tortillas
2 tablespoons margarine or 2 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup sliced black olives
1 (4 ounce) can green chilies
1/2 cup sour cream
1 (10 ounce) can condensed cream of chicken soup
1 1/2 cups cooked chicken, cubed
2 cups shredded cheddar cheese
1/4 cup milk

1
Heat oven to 350 degrees.
2
In medium saucepan, melt margarine; sauteing onions and garlic until tender.
3
Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
4
Set aside 3/4 cup of the mixture.
5
Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
6
Warm tortillas and fill with chicken mixture; roll up.
7
Place seam side down in 12x8 baking dish.
8
In small bowl, combine reserved 3/4 cup of mixture and milk.
9
Spoon over tortillas.
10
Bake 30-35 minutes or until bubbly.
11
Sprinkle with cheese and black olives.
12
Enjoy.

1312

kcal

Calories

Fat

166

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: 8 flour tortillas, 2 tablespoons margarine or 2 tablespoons butter, 1/2 cup onion, chopped, 1 garlic clove, minced, 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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