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Chicken Enchiladas

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  • Chicken Enchiladas

    Chicken Enchiladas

    This recipe normally makes around 24 enchiladas so can half to make less.

    2 boneless, skinless chicken breast (can use more if you want)
    24 flour tortillas (can use corn or whatever you like)
    1 large can cream of chicken soup
    small amount of milk (just enough to dilute the soup a bit but still keep thick)
    1/2 of a large container of sour cream
    1 small can diced green chilies
    1 can olives (slice them or buy sliced)
    1 bag shredded cheese ( I buy mixed colby and cheddar but can use favorite)

    Heat oven to 350 degrees. Cook chicken until done, (I do mine in the microwave. If you do this just make sure you add water to bottom of bowl or chicken will dry out). Mix soup, sour cream, green chilies, and olives in large bowl. Cut chicken into bite size pieces. Add to soup mixture.
    Take tortilla place flat down on counter. Place small dollop of mixture onto tortilla towards an edge. Grab edge and roll once. Tuck in ends and finish rolling. Place on cookie sheet. You can spray sheet with cooking spray but not necessary. I usually get 12 per pan so they come out evenly cooked. I do 8 across the long length of pan then do 4 in remaining spots. Make up all the tortillas. You will need half of mixture left over to spread over the enchiladas. Spread evenly making sure to get ends covered too. Sprinkle with cheese. Cook for about 15 min or until cheese is melted and everything is warmed through.

    If you have any questions just ask I will give you what you need.

    Never regret something because at one point it was exactly what you wanted!