Creamy Chicken Enchiladas

1. 1

   Slice and brown chicken breasts in a large skillet until no longer pink.

2. 2

   Add the green chiles and cubed cream cheese.

3. 3

   Stir together until cheese melts, add black olives and mushrooms.

4. 4

   Combine the enchilada sauce and mushroom soup in a separate bowl, add half to the chicken mixture.

5. 5

   Heat through and remove from heat.

6. 6

   Spray a 9x13 dish with non-stick.

7. 7

   Spread about 3 tablespoons of the sauce mix in the bottom of casserole dish.

8. 8

   Spoon chicken mixture into tortillas, dividing evenly between all of them.

9. 9

   Using 1 cup of the shredded cheese, add to each tortilla.

10. 10

    Roll each tortilla and place in dish, seam side down.

11. 11

    Top tortillas with remaining sauce-soup mix and 1 cup shredded cheese.

12. 12

    Bake at 350 for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.