Chicken Enchilada Bake Recipe
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Category: |
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Ingredients: |
Ingredients: 2 T. margarine or butter
½ cup chopped onion
1 garlic clove, minced
½ cup sliced black olives (optional)
1- 4 oz. can diced green chilies, drained (optional)
½ cup sour cream
1- 10 ¾ oz. can cream of chicken soup
1 ½ cup cubed cooked chicken
1 cup shredded cheddar cheese
1 pkg. soft tortillas
¼ cup milk
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Directions: |
Directions:Preheat oven to 375°. Set out tortillas. In medium saucepan, melt margarine; sauté onion and garlic in margarine until tender. Stir in sour cream and soup and if adding the green chilies and ¼ cup black olives; mix well. Reserve ¾ cup sauce; set aside. Fold in chicken and ½ cup of the cheese to the remaining sauce in the pan. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 13x9” baking pan. In small bowl, combine reserved ¾ cup sauce and milk; spoon over tortillas. Bake for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives if using. Makes 8 enchiladas. This recipe also tastes fine without the onion if you have fussy eaters. Makes 8 servings. Prep time: 25 minutes. |
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Personal
Notes: |
Personal
Notes: This is my favorite chicken enchilada recipe! I typically make this recipe without the green chilies or olives and it tastes great!
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