Creamy Chicken Enchiladas 18 Recipe

  • 1 can cream of chicken soup
  • 1 package sour cream (8 ounce pkg)
  • 1 cup picante sauce
  • 1/2 teaspoon cumin
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1 can diced green chilies (4 ounce can)
  • 1 can sliced black olives (divided) (4 ounce can)
  • 2 cups shredded Monterey Jack cheese (divided)
  • 10 fajita size flour tortillas, warmed
  • 1 tomato, chopped (divided) (medium)
Preheat oven to 350-degrees. Mix soup, sour cream, picante sauce, cumin, chilies, 1/2 of the black olives, 1/2 of the chopped tomato and chili powder.

In a separate bowl, mix 1 Cup picante sauce mixture, chicken and 1 cup of the Monterey jack cheese.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 9 x 13 baking pan. Pour remaining picante sauce mixture over enchiladas. Cover with foil. Bake 35 minutes. Remove from oven and top with remaining black olive, tomato and cheese. Return to oven, uncovered, and bake an additional 10 minutes. Serve and enjoy.

Tip for cooked chicken:

Use boneless skinless chicken breasts. Season with salt, pepper, a little chili powder and a little cumin.

In a large skillet, coat bottom with olive oil. Heat to medium. Add chicken and cook about 7 minutes per side, or until juices run clear. Cut into bite size pieces.

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