Chicken Enchiladas

Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups cooked and shredded chicken

  • 3

    cups jack cheese

  • ¼

    cup finely chopped onion

  • 4.5 oz can diced green chilis

  • 1

    cup sour cream

  • 19oz can Las Palmas Green Chili Enchilada Sauce

  • Corn Tortillas

  • 4

    green onions

  • 2

    med tomatoes diced

  • 1

    small can black olives


Combine chicken, 2 cups cheese, onion, and green chilis in a bowl. Heat enchilada sauce in a medium skillet. Dip tortilla into warm sauce to soften, place in a 12x8 baking dish. Spoon 1/3 cup chicken mixture and 2 tbsp sour cream down center of tortilla. Roll and place seam side down, continue until chicken is gone. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake 350 Bake 20 minutes Top with green onion, tomato and sliced olives Guacamole


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