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Chicken Enchilada Bake

Ingredients

  • 8 Azteca Flour Tortillas
  • 2 tablespoons margarine or butter
  • 1/2 cup chopped onion
  • 1 garlic clove minced
  • 1/2 cup sliced black olives
  • 1 (4 oz.) can diced green chiles, drained
  • 1/2 cup sour cream
  • 1 (10 3/4 oz.) can condensed cream of chicken soup
  • 1 1/2 cups cubed cooked chicken
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/4 cup milk

Instructions

  1. Remove tortillas from refrigerator; heat oven to 350°F.
  2. In medium saucepan melt margarine; sauté onion & garlic until tender.
  3. Stir in 1/2 of the green chiles, sour cream & soup; mix well.
  4. Set aside 3/4 cup of the soup mixture.
  5. To remaining sauce in pan, stir in chicken and 1/2 cup cheese.
  6. Fill tortillas with chicken mixture; roll up.
  7. Place seam side down in ungreased 12 x 8-inch (2-quart) baking dish.
  8. In small bowl combine reserved 3/4 cup soup mixture & milk; spoon over tortillas.
  9. Bake for 30-35 minutes or until bubbly.
  10. To serve, sprinkle with remaining cheese and black olives.