Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Ingredients: 2 Tbsp. butter; 1/2 c. chopped onions; 1 clove garlic, minced; 1/2 c. sliced olives; 1 (4 oz.) can diced green chilies, drained; 1/4 c. milk; 1/2 c. sour cream; 1 (10 3/4 oz.) can cream of chicken soup; 1 1/2 c. cubed, cooked chicken; 1 c. shredded Cheddar cheese; 8 flour tortillas

11 ingredients

10 steps

Ingredients

2 Tbsp. butter
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. sliced olives
1 (4 oz.) can diced green chilies, drained
1/4 c. milk
1/2 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. cubed, cooked chicken
1 c. shredded Cheddar cheese
8 flour tortillas

Directions

1

Heat oven to 350°.
2

In a saucepan melt butter; saute onions and garlic until tender.
3

Add 1/4 cup olives, green chilies, sour cream and soup; mix well.
4

Reserve 1 cup sauce; set aside.
5

Add chicken and 1/2 cup of cheese to remaining sauce.
6

Fill tortillas with chicken mixture; roll up and place in ungreased baking dish. In a small bowl combine reserved sauce and milk.
7

Spoon over tortillas.
8

Bake 30 minutes or until hot.
9

Sprinkle remaining cheese and olives.
10

Serves 8.