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Chicken Enchiladas

Chicken Enchiladas

I usually buy boneless, skinless chicken and bake it for about 20 minutes and then shred it.


1 1/2 cups of cubed (shredded) cooked chicken

1/2 cup of chopped onion

1 garlic clove, minced

2 Tablespoons of margarine or butter, melted

1/2 cup of sliced ripe black olives from a can, drained

10 3/4 cup of condensed cream of chicken soup

8 oz. of (1 cup) of dairy sour cream

4 oz. can of chopped green Chiles, drained

6 oz. (1 1/2 cups) of shredded cheddar or Monterrey Jack Cheese, I mix them up

1/4 cup of milk

10 corn tortillas

Heat oven to 350 degrees. In medium saucepan over medium heat, cook onion and garlic in margarine/butter until onion is tender. Stir in 1/4 cup of the olives, soup, 1/2 cup of sour cream and green chilies; mix well. Reserve 3/4 cup of sauce; set aside. Stir in chicken and 1/2 cup of the cheese mixture into remaining sauce. In small bowl, combine reserved 3/4 cup of sauce with remaining sour cream and milk; blend well. Spread 1/2 cup of sauce over bottom of ungreased 13x9 inch pan. Heat tortillas according to package. Place about 1/4 cup of chicken mixture down center of warm tortilla; roll up. Place seam side down in a row in center of dish. Spoon remaining sauce over filled tortillas, covering completely. If I have extra chicken sauce I throw that on top too... Bake at 350 degrees for about 20-25 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese and 1/4 cup olives. This is a family favorite I've been making this recipe for 30 years!! It is so very, very tasty and yummy in your tummy!