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creamy chicken enchilada

Sara_Andrea avatar
Recipe by
Sara Andrea
@Sara_Andrea
Eugene, OR

These are a hit every time someone comes for dinner. They go excellent with chips and salsa.

yield 6 -8
method Bake

Ingredients For creamy chicken enchilada

  • 4
    chicken breasts, boneless and skinless
  • 1 can
    cream of chicken soup
  • 1
    tub sour cream (16 oz)
  • 1 bunch
    scallions, diagnonally sliced
  • 1 can
    olives, sliced (2.25 oz)
  • 1 lb
    shredded monteray jack cheese
  • 8
    flour tortillas
  • 1 tsp
    cumin
  • 1 tsp
    garlic powder
  • 1 tsp
    chili powder
  • 1 tsp
    minced garlic (to boil with chicken)

How To Make creamy chicken enchilada

  • 1
    Boil chicken with garlic until no pink. Cool and cut up into bite size pieces.
  • 2
    Combine cream of chicken, sour cream, cumin, chili powder, and garlic powder. Stir to combine. Add chicken.
  • 3
    Divide evenly between eight tortillas. Roll mixture in tortillas. Pack tightly in baking dish. Cover with cheese, olives, and scallions.
  • 4
    Bake at 375 degrees until cheese melts and is golden around the edges, about 30 minutes.
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