Creamy Chicken Enchiladas

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8 Servings
100% would make this recipe for Creamy Chicken Enchiladas again.

Rich chicken enchiladas in a creamy sauce and topped with cheddar cheese.

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Creamy Chicken Enchiladas Ingredients

1 whole Chicken	1 small can Green chili diced
2 can (12 oz) Cream of Chicken Soup	1 small can Olives sliced
3/4 cup Sour cream	2 cups Cheddar cheese grated
1/3 cup Milk	1 package Flour tortillas

Instructions for Creamy Chicken Enchiladas

Boil chicken until fully cooked. Debone chicken and cut up.
In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk.
To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.)
Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans.
Spread remainder of soup mixture on top of tortillas and top with grated cheese.
Bake at 350 for approximately 35 mintues or until bubbling.
This freezes very well.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Cheddar

Chicken

Milk

Olive

Sour cream

Tortilla

Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner

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gbolton323

This looks to work in a pinch for something filling. I "lightened" up my recipe and shaved off 100 calories/serving. Look forward to cooking it soon!
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posted Nov 25, 2005 by gbolton323

shanoble

Even though it will do in a pinch, canned chicken is not actually the best choice for this recipe. If you do use it, a little more salt or seasoning may be in order. My preference is cooked rotisserie chicken - it is fantastic! I haven't tried this yet, but my sister puts chopped tomatoes on top as well.
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YES, I would make this recipe again.
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posted Nov 24, 2005 by shanoble

gbolton323

This looks scrumptuous..will try soon!
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posted Nov 22, 2005 by gbolton323

avs731

This turned out better than expected. It was a little on the bland side, but it's probably because I used canned chicken for speed and fresh cooked chicken would have been better. I will definitely make this again and will try using a pre-cooked rotisserie chicken instead.
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 55 min
posted Nov 21, 2005 by avs731

shanoble

This always turns out well. For my family, I always make two 8x8 pans and put one in the freezer - it freezes very well. For convenience, canned chicken can be used instead of whole chicken. I have served this for company often, and they always ask for the recipe. [I posted this recipe.]
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