Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 cans Cream Of Mushroom Soup (10.75 Oz Size); 2 cans Red Enchilada Sauce (10 Oz Size); 1- 1/2 pound Cooked Chicken, Cubed Or Shredded; 16 ounces, weight Shredded Cheddar Cheese; 1 can Sliced Black Olives (4 Oz. Size), Optional; 16 whole Fajita Sized Flour Tortillas; Optional Toppings: Sour Cream, Salsa, Guacamole

7 ingredients

21 steps

Ingredients

2 cans Cream Of Mushroom Soup (10.75 Oz Size)
2 cans Red Enchilada Sauce (10 Oz Size)
1- 1/2 pound Cooked Chicken, Cubed Or Shredded
16 ounces, weight Shredded Cheddar Cheese
1 can Sliced Black Olives (4 Oz. Size), Optional
16 whole Fajita Sized Flour Tortillas
Optional Toppings: Sour Cream, Salsa, Guacamole

Directions

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1.
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Combine cream of mushroom soup and enchilada sauce.
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2.
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Place cubed/shredded chicken in a bowl and add just enough of the sauce to moisten/coat the chicken.
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3.
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In a 9x13 baking dish, spread 1/3 to 1/2 of remaining sauce, being sure to coat the entire bottom of the dish.
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4.
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Fill each tortilla with a spoonful of the chicken plus a little cheese.
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5.
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Wrap the tortillas and place them seam side down in the baking dish.
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6.Continue filling tortillas until baking dish is full (I usually squish them in pretty tightly with a few going the opposite direction along one side to fill the dish).
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7.
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Pour the rest of the sauce on top of the enchiladas.
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Note: using a spatula, make sure some sauce is forced between each enchilada to prevent them from sticking together.
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Also, we like ours pretty saucy, so you may find that you dont use it all or could use just 1 can each of enchilada sauce and soup.
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8.
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Sprinkle some additional cheddar cheese on top of the sauce and top with some sliced olives if desired.
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Bake at 350 for about 30 minutes.
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10.
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Serve with sour cream, guacamole and/or salsa.