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Chicken Enchilada Bake


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Rate this recipe 4.5/5 (2 Votes)
Chicken Enchilada Bake 1 Picture


  • 2 tbsp. butter
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup sliced black olives
  • 4 oz. can diced green chilies, drained
  • 1/2 cup sour cream
  • 1 can Cream of Chicken soup
  • 1 1/2 cups cubed cooked chicken
  • 1 cup shredded cheddar cheese
  • 8 flour tortillas
  • 1/4 cup milk


Adapted from


Step 1

Saute onion and garlic in margarine.
Stir in 1/4 cup olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup of sauce.
Fold in chicken and 1/2 cup of cheese to remaining sauce.
Warm tortillas according to package. Fill with mixture and roll up.
Place seam side down in ungreased 8x12 baking dish. Take 3/4 cup of reserved sauce and add milk. Pour over. Sprinkle with remaining olives and cheese.
Bake 30-35 minutes at 350°.

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