“I don't know where I found this recipe -it was somewhere on the internet. I had to try it because it was similar to a dish I had on a Bunko Night. It is really yummy. I have friends that have requested it for church potlucks and dinner parties. Even my DH likes it and he isn't a big enchilada fan. Preparation time does not include time for pre-cooking the chicken. An additional step I do, just because I find it taste even better. I make the meat mixture the night before and let it sit in an airtight container all night. It really helps the flavors blend and improves an already great recipe.”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix 1 cup of sour cream, chicken, 1/2 cup cheese (mixed), 1/4 cup salsa and spices.
  2. Spoon about 1/4 cup of mixture down center of each tortilla and roll up.
  3. Place seam side down in 13 X 9 baking pan. Top with remaining salsa.
  4. Bake @ 350 for 15 minutes.
  5. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
  6. Top with shredded lettuce and tomato and olives. Serve with the rest of the sour cream.

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