Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken; 1 can cream of chicken soup; 1 onion, chopped fine; 1/2 c. chopped black olives; 1 (4 oz.) can chopped green chilies; 1 pt. sour cream; 6 to 8 oz. Monterey Jack cheese; 4 oz. Cheddar cheese; salt and pepper to taste; 1 pkg. flour tortillas

Servings: persons

1 large chicken
1 can cream of chicken soup
1 onion, chopped fine
1/2 c. chopped black olives
1 (4 oz.) can chopped green chilies
1 pt. sour cream
6 to 8 oz. Monterey Jack cheese
4 oz. Cheddar cheese
salt and pepper to taste
1 pkg. flour tortillas

1
Boil
2
chicken
3
covered
4
in
5
water until tender.
6
Remove skin and
7
bones and cut into bite-sized pieces.
8
Mix soup and sour cream.
9
Add 1/2 to chicken.
10
Grate cheeses together.
11
Add half
12
to chicken.
13
Add
14
remaining ingredients to chicken mixture.
15
Heat flour
16
tortilla in hot skillet and spoon on about 1/4
17
cup filling.
18
Roll up.
19
Place, seam side down, in greased 9 x 13-inch baking
20
dish.
21
Top tortillas with remaining soup-sour
22
cream mixture.
23
Bake 30 minutes at 350u00b0.
24
Put remaining cheese on top and return to oven to melt.

1163

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 large chicken, 1 can cream of chicken soup, 1 onion, chopped fine, 1/2 c. chopped black olives, and more.

Yes, Chicken Enchiladas 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 Enchiladas

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