This isn’t like your traditional enchilada recipe, the tortillas are stacked! It’s a nice variation from the usual. Steve really enjoyed these (I omitted the olives for him) and we paired them up with some leftover white rice we had in the fridge which was a great addition. These are very easy, only take about 10 minutes to prepare – so they would be fast to throw together after work!
6 flour tortillas
1 can cream of chicken soup
1/2 can cream of mushroom soup
1/2 taco seasoning packet
2 c. shredded cheddar cheese
1 can sliced olives
3 boneless, skinless chicken breast, cut into pieces
1 large can enchilada sauce
Preheat oven to 350. Cook chicken pieces until white, do not brown. Mix together soups, cooked chicken, 1/2 taco seasoning packet, olives, and enchilada sauce. Heat and stir together. When mixture has heated, place a tortilla at the bottom of a 9×13 baking dish and cover with mixture. Top with cheese and another tortilla. Continue until casserole dish is full. Bake for 1 hour, covered.
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