Chicken Enchilades

Chicken Enchiladas

Submitted by Susie Parrish, RPI -Retired
No ratings yet
Course Entree
Cuisine Mexican


  • Conventional Oven


  • 1 pkg corn tortillas
  • 1 can Cream of Chicken Soup
  • 10 oz Enchilada sauce
  • 1 can olives sliced
  • cup Chicken cooked, shredded
  • cup cheddar cheese shredded
  • 1 tbsp onion finely chopped


  • Preheat oven to 350
  • Grease 8"x11" pan. Mix together cream of chicken soup and enchilada sauce in a frying pan. Heat the mixture on stove at low temperature.
  • When mixture is warm, dip several of the tortillas into the mixture and let heat for about 1 minute. Remove the tortillas from pan and fill with chicken (2 tablespoons), cheese (2 tablespoons), onion (1 tablespoon), olives and extra sauce. Roll enchilada and place seam down in greased pan.
  • Continue preparing enchiladas until pan is full. Pour remaining sauce and cheese over enchiladas.
  • Cover pan with foil and bake until bubbling.

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