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Jamie’s Chicken Enchiladas Recipe

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This recipe for Jamie’s Chicken Enchiladas, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jamie Flaga


2 cans Cream of Chicken Soup
½ tsp. each pepper
½ tsp. salt
½ tsp. garlic powder
1 small can diced Green Chile's, drained
1 small can or less sliced or diced black olives, drained (optional)
1¼ - 1½ cups Sour Cream (regular)
1 c. cooked, diced chicken
(2) 8 oz pkg. grated Sharp Cheddar Cheese
tortillas-medium size

Preheat oven to 375 degrees. Spray a 9x13 inch pan with Pam or something similar.

Boil chicken breasts in water. Let cool. Dice and season with salt, pepper and garlic powder.

In a medium-large bowl, combine all ingredients, excluding 1 of the 8 oz. packages of cheese and the tortillas. When mixed, fill tortillas by taking one at a time and placing a medium-large scoop of filling on the middle-side of it. Roll it up, starting with this side, and then gentle fold down the open ends before placing in the pan.

Fill the pan with these. You should have left over filling. Add some water to this filling, to make it a little runny. Spread this filling over top of the tortillas. Cover with 6-8 oz. cheese.

Bake 375º for 40 minutes.




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