Chicken Enchiladas 


2 (10.75 ounce) can condensed cream of chicken soup
1 can green chile sauce
1 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained


Preheat oven to 350 degrees F.
In a small bowl mix the cream of chicken soup, green chile sauce, and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 4 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon 1 ounce of shredded cheese and about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.


A traditional chicken enchilada recipe that can be a meal in itself, or served with beans and rice.  This recipe can be prepared ahead of time and refrigerated until needed.

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