Wow! I am loving every minute of a much needed Spring Break! The weather is a little drizzly today-perfect for staying indoors, cleaning, and making a yummy dinner! So, there are many recipes out there for Chicken Enchiladas, but this is my favorite. This colorful dish is a nice change from beef enchiladas!
You will need: 5-10 flour tortillas (8 inches), 1 can (10 3/4 ounces) cream of chicken soup,1 cup (8 ounces) sour cream, 3-4 cups of cubed cooked chicken, 3 cups (12 ounces) shredded cheddar cheese, 1 can (15 ounces) enchilada sauce, 1/4 cup green onions, 1/4 cup sliced ripe olives, shredded lettuce optional (I highly recommend adding this!)
First, combine the sour cream and cream of chicken soup in a bowl. Mix well. Spread over one side of tortillas as shown below.
Next, sprinkle with chicken pieces and lil bit of cheddar cheese.
Roll up tortillas and put in greased pan with seam side down.
Then, pour enchilada sauce over the tortillas. Sprinkle with remaining cheese, olives, and green onions.
Finally, bake in a 350 degree oven for 35-40 minutes. Sprinkle lettuce around enchiladas just before serving. Grab some nachos and salsa and call it a meal! Enjoy!
First, combine the sour cream and cream of chicken soup in a bowl. Mix well. Spread over one side of tortillas as shown below.
Next, sprinkle with chicken pieces and lil bit of cheddar cheese.
Roll up tortillas and put in greased pan with seam side down.
Then, pour enchilada sauce over the tortillas. Sprinkle with remaining cheese, olives, and green onions.
Finally, bake in a 350 degree oven for 35-40 minutes. Sprinkle lettuce around enchiladas just before serving. Grab some nachos and salsa and call it a meal! Enjoy!
