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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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  • Author: Brandie Valenzuela


  • 2 1/2 pounds boneless (skinless chicken breast)
  • 16 ounces sour cream
  • 2 cans cream of chicken soup (10 3/4 each)
  • 4 oz can diced green chilies (drained)
  • 2 cans sliced black olives (2.25 ounce each, drained)
  • 1/2 cup sliced green onions (white and green parts)
  • 12 corn tortillas
  • 12 ounces Cheddar cheese (shredded)


  1. Place chicken breasts in a large pot, cover with water, and heat to a boil. Reduce heat to medium-high and continue cooking chicken breasts until cooked completely and no longer pink in the middle (approximately 20 minutes & has a center temp of 170 degrees F). Drain, allow to cool. When cooled, cut into bite-size cubes.
  2. In a large bowl, mix together sour cream, cream of chicken soup, green chilies, black olives, and green onions. Mix in cubed chicken.
  3. Spray an 8.5×11″ baking dish with cooking spray. Spread a very small amount (approximately 1/4 cup) in the bottom of the pan. Lay 6 corn tortillas down so they cover the bottom (they will most likely overlap some – I usually have 2 rows of 3 tortillas). Spread half of the chicken mixture on top of the tortillas, making sure that the tortillas are completely covered. Sprinkle with 1/3-1/2 of the Cheddar cheese. Repeat with remaining tortillas, chicken mixture, and cheese.
  4. Bake in a preheated 375 degree F oven until hot and bubbly and cheese is beginning to brown. Remove from oven and allow to cool for 5-10 minutes before cutting and serving.


–If you wish, reserve part of your sliced olives and green onions for garnish on top of the final layer of Cheddar cheese (before baking).

–We like this recipe without frying and heating the tortillas in the microwave. But if you wish, you can.

  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
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