CREAMY CHICKEN ENCHILADAS

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Creamy Chicken Enchiladas image

This is a variation of a recipe I clipped out of a magazine many years ago. People who don't care for enchiladas like these! I happen to be one of those people...these are quite good!

Provided by Sea Sun

Categories     Tacos & Burritos

Time 55m

Number Of Ingredients 10

2 c chicken (cooked, shredded)
2 can(s) cream of chicken soup
16 oz sour cream
4 can(s) green chiles (4 ounces, diced)
16 oz colby jack cheese
1 bunch green onions (chopped, optional)
6-8 medium flour tortillas
1 can(s) red enchilada sauce
16 oz cheddar cheese (shredded)
black olives (sliced)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix chicken, soup, sour cream, green chiles and Colby Jack cheese. Spread a thin layer (about 1/4 of mixture) on bottom of 9x13 baking dish.
  • 3. Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
  • 4. Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
  • 5. Bake for 30-40 minutes until bubbly and lightly browned.

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