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Patti's Creamy Chicken Enchiladas

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“Delicious and easy!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb chicken, cooked and chopped
  • 2 (8 ounce) cans enchilada sauce
  • 3 78 ounces sliced olives
  • 4 ounces chopped green chilies
  • 1 (8 ounce) can cream of chicken soup
  • 8 ounces sour cream
  • 8 ounces shredded cheddar cheese
  • 12 large chopped onion
  • 12 tortillas

Directions

  1. Preheat oven to 350°F
  2. Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
  3. Add 2/3 of the shredded cheese.
  4. Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
  5. Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
  6. Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
  7. Bake 30 minutes.

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