Katie's Chicken Enchiladas

Creamy chicken enchiladas are made with flour tortillas and tastes like crepes. Delicious!!! Tjere is lots of room to change this receipe depending on how spicey or mild you like your food.

Katie's Chicken Enchiladas
Katie's Chicken Enchiladas

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • Broiled chicken (or you can use left-over baked chicken)

  • 1

    can of cream of chicken soup(celery or muchroom OK also)

  • 1

    small can of roasted green chilies (or jalipinos if you want it spicer)

  • 1

    16-oz sour cream

  • flour tortillas

  • grated cheese-yellow, white or spicey

  • chopped black olives

  • chopped green onions

Directions

In a large fry pan mix the cooked chicken, the cream of chicken soup, the chilies and the sour cream. Heat a little--don't boil because of the sour cream.In a cake pan lay out a flour tortilla and add a couple spoons full of the heated mixture. Then add some cheese and some chopped olives if you'd like.Roll the tortilla up. Repeat this until your cake pan is full. Take the extra warmed mixture and pour it over the top of the rolled tortillas. Add your extra cheese on top along with any extra chopped olives. You can add chopped green onions if you'd like.Heat the whole cake pan at 350 degrees for about 25 min or until the cheese is melted and bubbly.Let pan sit for about 5 min before serving so the enchiladas don't fall apart.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: