Chicken Enchiladas

Chicken Enchiladas

  • Servings: approximately 1 9X13 pan full
  • Print

3 Cups Cooked Chicken  ( I usually boil a couple chicken breasts prior to making this dish)

3 cups sour cream

2 cans cream of mushroom soup

1 small can diced Ortega chilies

1 small onion

8 green onions

1/2 cup sliced olives

3/4 pound Jack Cheese

3/4 pound Cheddar Cheese

Flour Tortillas 


oven at 350 °

In a large bowl, combine:  Sour cream, soup, chilies, onion, olives, 2 Tablespoons of the green onions, 1 & 1/2 cups of both cheeses.

Add chicken.

Set aside 2 cups of the mixture.

Fill tortillas with 3 Tablespoons of the mixture.

Align in a 9X13 pan.

Top with remaining reserve.

Cover with tin foil.

bake 45 minutes.


One comment

Any Comments ?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s