My homemade Chicken Enchiladas Recipe

Name: My homemade Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large chicken breast (seasoned, cooked, boned and broken into bite-size pieces; 3/4 cup pace picante sauce; 2 can cream of chicken soup; 1 soup can of water; 4 oz can chopped black olives; 1/2 cup chopped onions; 2 cups jack cheese (shredded); 1 dozen flour tortillas; 4 oz can diced chilis; 1 pints sour cream

Servings: persons

6 large chicken breast (seasoned, cooked, boned and broken into bite-size pieces
3/4 cup pace picante sauce
2 can cream of chicken soup
1 soup can of water
4 oz can chopped black olives
1/2 cup chopped onions
2 cups jack cheese (shredded)
1 dozen flour tortillas
4 oz can diced chilis
1 pints sour cream

1
Mix broken chicken, olives, onions, some of the cheese and the picante sauce together.
2
Spoon into Tortilla's and roll up.
3
Place seem side down in medium roasting pan.
4
In 1 At.
5
Casserole heat soup and water till creamy.
6
Add chili's and sour cream
7
Simmer till smooth.
8
Spoon sauce all over tortillas, then cover completely with remaining cheese.
9
Bake in 350 oven for 30 minutes or until hot n cheese is bubbly.

956

kcal

Calories

Fat

Carbs

126

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: 6 large chicken breast (seasoned, cooked, boned and broken into bite-size pieces, 3/4 cup pace picante sauce, 2 can cream of chicken soup, 1 soup can of water, and more.

Yes, My homemade 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.

My homemade Chicken Enchiladas

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