Creamy Chicken Enchilada Stack

Name: Creamy Chicken Enchilada Stack
Ingredients: 1 (19 oz.) can chunky chicken vegetable soup; 1/2 c. sour cream; 1 (4 oz.) can chopped green chilies; 6 flour tortillas; 1 c. shredded cheese; 1/4 c. sliced olives

6 ingredients

4 steps

Ingredients

1 (19 oz.) can chunky chicken vegetable soup
1/2 c. sour cream
1 (4 oz.) can chopped green chilies
6 flour tortillas
1 c. shredded cheese
1/4 c. sliced olives

Directions

1

Preheat oven to 350°. In a bowl combine soup, sour cream and chilies.
2

In a 10 x 6-inch baking dish, spread 1/4 of the soup mixture.
3

Top with 2 tortillas, 1/3 of cheese and 1/3 olives. Repeat with remaining ingredients, ending with cheese and olives. Bake 20 minutes or until hot and bubbling.
4

Makes 4 servings.

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