These are a family favorite and a fairly quick go-to in a crunch. I usually have most of this stuff already in my pantry at any given time, too!
Shred or dice the chicken from 3-4 cooked breasts
. (You can boil the chicken from frozen if you want. I usually add garlic and onion powder, and salt
to the water.) You could also used canned chicken.
Put the chicken in a bowl and add a can of cream of chicken soup
, about 8 oz of sour cream
, and chopped olives
to taste. I usually add 1/2 of one of those tiny cans otherwise for me, it's olive overload.
Make enchilada sauce according to package directions - I use the Schilling brand sauce
, comes in an envelope. You'll need an 8 oz can of tomato sauce
if you use this method. Otherwise, just your favorite canned enchilada sauce
will do the trick.
Place about 1/4 cup of chicken mix in the center of a medium sized flour tortilla
, then roll it and place it in a 9x13 pan. Repeat this process until the chicken mixture is gone and your pan is full of enchiladas. You should find yourself with 8-12 enchiladas. Spoon the enchilada sauce evenly over the top, then sprinkle with as much or as little cheese
as makes you happy. Bake at 400 degrees until the cheese is melty and gooey. Yum!
This is a very non-spicy recipe, which makes it a great crowd pleaser, coz you can always top it with some fiery salsa
if you want to turn up the heat! They also make excellent leftovers, and I find them quite filling. Hope you like!