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Chicken or Turkey Enchilada Bake


This is a great dish to make with leftover chicken or turkey. Has a Mexican flair to it.

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  • 2 T butter
  • 1/2 c chopped onion
  • 1 clove garlic, minced
  • 1/2 c ripe olives, sliced
  • 1-4 oz can diced green chilies, drained
  • 1/4 c milk
  • 1/2 c sour cream
  • 1-10 3/4 oz cream of chicken soup
  • 1 1/2 c chicken or turkey shredded
  • 1 c shredded cheddar cheese
  • 8 flour tortillas



Step 1

Heat oven to 350. Melt butter in pan and saute onion and garlic until tender. Stir in 1/4 c olives, chilies, sour cream and soup. Mix well. Reserve 3/4 c sauce and set aside. Fold in chicken into remaining sauce and 1/2 c cheese also.

Warm tortillas and fill with chicken mixture. Place seam side down in ungreased 13 x 9 inch pan. In a small bowl combine reserved sauce and milk. Spoon over tortillas. Bake at 350 for 30 to 35 minutes until bubbly. Sprinkle with remaining olives and cheese.


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