Chicken Enchiladas

8 ingredients
6 steps

Ingredients

  • 1 can cream of chicken soup (save 1/4 c.)
  • 8 oz. sour cream
  • green chiles, chopped
  • black olives, chopped
  • 1 onion, chopped
  • shredded cheese (save some for top)
  • chicken, cooked and cut up in bite size pieces
  • 1/4 c. milk (for topping)

Directions

  1. 1
    Mix all except 1/4 cup soup and milk together.
  2. 2
    Fill 8 to 10 flour tortillas with mixture.
  3. 3
    Roll seam side down in a 9 x 13-inch pan, greased.
  4. 4
    Mix soup and milk and pour on top.
  5. 5
    Cover pan and bake 30 to 40 minutes at 350°.
  6. 6
    Top with cheese and bake 10 to 15 minutes, uncovered.

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