Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 chicken breasts or 2 cups leftover cooked chicken, chopped; 2 cans cream of chicken soup; 4 tablespoons salsa; 1 cup milk; 1/2 can black olives, finely chopped; 4 cloves garlic, minced; 1/2 red pepper, finely diced; 1/2 green pepper, finely diced; 2 stalks celery, finely diced; 1 onion, finely diced; 3/4 cup sour cream; 1 cup grated cheese; 1 package flour tortilla

Submitted by danlynclark

"This is one of my favorite meals. It is creamy and delicious. The chopping can take a bit of time, but you can also use a food processor. This is such a versatile recipe, you can substitute and omit whatever you want from it, and it still works out."

Download

photo by danlynclark

Ready In:: 1hr
Ingredients:: 13
Serves:: 4-6

ingredients

2 chicken breasts or 2 cups leftover cooked chicken, chopped
2 cans cream of chicken soup
4 tablespoons salsa
1 cup milk
¹⁄₂ can black olives, finely chopped
4 cloves garlic, minced
¹⁄₂ red pepper, finely diced
¹⁄₂ green pepper, finely diced
2 stalks celery, finely diced
1 onion, finely diced
³⁄₄ cup sour cream
1 cup grated cheese
1 package flour tortilla

directions

Cook chicken, chop, and set aside Cook garlic, peppers, celery, and onion, put in large bowl with chicken.
In seperate bowl mix soup, salsa, milk, olives to create sauce Add two thirds of this sauce and all sour cream to veggie and chicken mixture and add two thirds of the cheese.
Place a couple spoonfuls of mixture into tortillas and roll up.
Place in greased baking dish Cover with remaining sauce and cheese.
Cook for 20-30 minutes on 350.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was pretty good. Needs some major seasoning to make it perfect. Make sure to add your favorite seasonings to taste to the mixture. I used white corn tortillas and it worked great. Pan fry the tortillas for about 4 seconds per side in oil and drain them on a paper towel to soften them and make them easier to roll. Also, add more chicken to cut down on the sogginess. Once you do this, you will rate 5 stars.

mike670
I reduced the recipe by half and while very good I found it excessivly moist. The enchiladas were swimming in creamy sauce. So much that the tortillas were soggy. Maybe it was in the reduction of the amounts or the unspecified size of the flour tortillas. (I used 6 inch) Next time I will adjust to use less sauce, but otherwise the flavors are good and the recipe easy to make from pantry staples. Thank you for sharing the recipe!

Susie D
This was great! My family loved it and asked for it again not even a week later! We served it with additional salsa dolloped on top. I'm making a double recipe tomorrow and I'm going to freeze some for lunches! Thanks so much for sharing.

WillCookForSmiles
My kids were hungry for something Tex-Mex. I looked in my panty for items I had on hand then searched for a recipe that matched! I also added a small can of diced green chilis since I omitted the peppers. Very easy to make and tasted great. Thank you for posting.

LiisaN

RECIPE SUBMITTED BY

danlynclark

Puyallup, Washington

I live in Tacoma, Wa with my husband. I have an 8 month old son who keeps me on my toes! I am enjoying being a stay at home mom and watching my son grow and learn. I'm originally from Victoria, BC, Canada, but I moved here to marry my american husband :)

View Full Profile