The only enchiladas I will eat

1. 1

   After cooking the diced chicken in a pan add the onions

2. 2

   After onions are cooked add the cream cheese in pieces and stir till creamy.

3. 3

   Put heat on low

4. 4

   Stir in the mayo

5. 5

   Drain can of green beans and add to pan.

6. 6

   Stir

7. 7

   Add about 2/3 of enchilada sauce

8. 8

   Fill your tortilla shells with your enchilada mix roll up and set on a pan with aluminum foil on the bottom

9. 9

   Use the rest of the enchilada sauce to cover the top of the tortillas and add the shredded cheddar cheese.

10. 10

    Top with black olives

11. 11

    Bake for 15 minutes at 350F

* Per serving · 4 servings · Values may vary.

No additional tips available.