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Easy Creamy Chicken Enchilada Casserole
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Easy Creamy Chicken Enchilada Casserole

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 lg. boneless skinless chicken breasts
1 sm. can chopped green chilies
1 sm. can chopped/sliced black olives
1 package (8 oz.) cream cheese
1 container (8 oz.) sour cream
4-5 flour tortillas
1 pkg shredded cheese (your preference)
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Let's Make It
1
Boil chicken breasts and let cool off a little. While that is cooling, put green chilies, olives and cream cheese in pan to warm up (until cream cheese is fully melted). Set that aside once melted. Chop chicken into small pieces (I use a food processor). Add the chicken and sour cream to mixture.
2
Line a regular size casserole dish with 1 flour tortilla and then spread some of the chicken mixture on that and spread some cheese on that. Keep layering until all is used. Spread a generous amount of shredded cheese on last.
3
Place in 350 degrees F oven uncovered for about 10-15 minutes or until cheese on top is melted (depends on your oven).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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