Chicken Enchilada Bake

"I found this in my Pillsbury cookbook. It was originally Turkey Enchilada Bake, but I prefer it with chicken. It is flavorful, but not particularily spicy. If you want to save time, cook and cube or shred your chicken in advance. Also, the original recipe calls for regular sour cream rather than lite."
 
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Ready In:
1hr
Ingredients:
11
Yields:
6 8
Serves:
6
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ingredients

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directions

  • Heat oven to 350 deg.
  • In medium saucepan, melt margarine. Add onion and garlic and sautee until tender.
  • Stir in olives, chiles, sour cream, and soup. Mix well.
  • Reserve 3/4 cup sauce and set aside.
  • Add chicken and cheese. Stir over low heat until cheese is melted.
  • Warm tortillas either in the microwave or in a skillet with a little oil.
  • Fill tortillas with approximately 4 oz. chicken filling.
  • Fold sides and then top and bottom. Place seam side down in ungreased 13 x 9 baking dish.
  • Add reserved sauce and milk to saucepan and mix.
  • Spoon over filled tortillas.
  • Bake for 30 to 35 minutes.
  • You may top with additional cheese and olives. (I usually don't).

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Reviews

  1. Thank you for posting this recipe! This has been my sons all time meal! My pillsbury book was missing half the recipe from over 20 years of use. I too prefer to make it with chicken. I use the canned all white chicken breast.
     
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RECIPE SUBMITTED BY

<p>I am an estate planning and asset protection attorney.&nbsp;&nbsp;I have one daughter, Jacqueline, who was born 6/26/2007.&nbsp;&nbsp;</p> <p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
 
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