The very first time I made these, Steve’s best friend Jed was staying with us for the weekend. I wasn’t too nervous to cook for him until he told me that chicken enchiladas are his favorite dinner. Halt. Favorite? Remember how I said I had never made them before? Well, I tried them anyway, the recipe was fairly simple. The seal of approval, or knowing that I’ve made something tasty is usually reflected in how many servings people get. One serving isn’t a confidence builder. Two servings on the other hand is two thumbs up in my book. Did Jed give me the seal of approval? He went back for seconds!
Yummy Chicken Enchiladas
Ingredients
- 1 lb. 2-4 large boneless skinless chicken breast, diced or shredded
- 1 lb. colby jack cheese
- 1 small can diced green chilies
- 2 cans cream of chicken soup
- 1 16 oz sour cream
- 1 can diced olives
- 1 c. milk
- 1 pkg. flour tortillas
Instructions
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Preheat oven to 350 F.
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Mix all ingredients together, except for the chicken. Cook the diced chicken in a pan until white or bake in a crock pot for 3-4 hours and shred. Do not overcook.
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Spread a small amount of soup mixture on the bottom of a 9x13 baking dish; this will prevent the enchiladas from sticking to the bottom of the pan. Fill tortilla shells with chicken and soup mixture. Roll up and put in dish. Pour remaining amount of sauce over the top of the enchiladas. Top with more cheese and olives.
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Bake for 35-40 minutes. Remove from oven, cool, and enjoy.
Recipe Notes
[My 2 Cents]
These are great served with your favorite rice. If you do not like the flavor of the green chilies you can half the recommended amount or omit all together. Try substituting whole grain tortillas for the flour tortillas, still tastes just as great but healthier!
Adapted from My friend, Shauna
