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Chicken Enchiladas
Chicken Enchiladas

Chicken Enchiladas

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (10 oz. each) cream of chicken soup
1 can (4.5 oz.) chopped green chiles
1 can (2.25 oz.) black sliced olives
1 container (16 oz.) sour cream
4 chicken breasts, cooked and diced
1 dozen flour tortilla shells
2 cups Kraft Shredded Cheddar Cheese
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Let's Make It
Mix the first 4 ingredients together. Set aside 2 cups of the mixture. Cut cooked chicken into small chunks. Add chicken to the mixture.
Soften tortilla shells in hot butter. Put chicken mixture in the center of the shells and fold shell around mixture ensuring all sides are closed. Place stuffed shells in baking dish. Pour the 2 cups of remaining mixture on top of shells and top with the Kraft shredded cheddar cheese.
Bake at 350 degrees F for 30 minutes.
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