Learn how to


Chicken Enchilada Bake

8 Flour Tortillas
1/2 c sour cream
2 T. Butter
1 can cream of chicken soup
1/2 c chopped onion
1 1/2 c cubed cooked chicken
1 garlic clove, minced
1 c shredded cheddar cheese
1/2 c sliced black olives
1/4 c milk
1 4oz can diced green chillies, drained

In medium saucepan, melt butter; saute onion & garlic in butter. Remove from heat. Stir in 1/2 of the olives with all the green chillies, sour cream & soup; mix well. Remove 3/4 cup of this and set aside. Add to remaining sauce in pan chicken & 1/2 c cheese; stir well.

Warm tortillas. Fill tortillas with chicken mixture & roll up. Place seam side down in ungreased 9 x 12 pan. In small bowl combine reserved soup mixture & milk; spoon over tortillas.

Bake 30-35 minutes until bubbly. Sprinkle with remaining cheese and black olives right before serving.

For more great recipes be sure to join Sandy in her Share My Recipe Sundays.

Another great place to share and swap recipes is over at The Grocery Cart Challenge, be sure to share a recipe with Gayle as well.



  1. This sounds too yummy for words! I cannot wait to try this recipe.

  2. They are yummmy. I just wish hubby liked them better.

  3. Looks not only delicious, but easy as well. Thanks for sharing!

  4. Oh, I just noticed that you are also a Grocery Smarts user, too! The best EVER website, in my opinion.

  5. Ruth, thanks for stopping by and leaving a comment. The opinions of my readers are important to me. I love easy, quick dinners. This one is a favorite because I can use leftover chicken from a whole baked chicken. Love getting 2 or 3 meals out of one chicken!