Creamy Chicken Enchiladas

 adamis
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
15
min.
Servings

12-14 servings

What You Need

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Make It

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  • Boil chicken until done about 1/2 hour. Drain and tear into small pieces about 1-inch. In separate bowl mix cream of chicken soup, sour cream, and chilies. Set aside 1/4 of the mixture for the topping. Combine the remaining mixture and the chicken; mix well.
  • Put a good amount in each tortilla. Roll up and place in a 13x9-inch baking pans (about 6 in each pan). Top with mixture that was set aside. Shredded Kraft Mozzarella Cheese, and sliced olives.
  • Preheat oven to 325 and cook for about 20-25 minutes, till cheese is melted and enchiladas are warmed. Let cool about 5-10 minutes and enjoy.

Notes

For a good accent, top with green sauce.

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