Bethany's Chicken Enchiladas
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 510.2
- Total Fat: 22.8 g
- Cholesterol: 64.8 mg
- Sodium: 1,173.6 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 3.1 g
- Protein: 26.4 g
2 Chicken Breasts
1 Tbsp Olive Oil
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
3/4 Cup Sour Cream
1/2 Cup Milk
1 Cup Salsa
1 Cup Shredded Cheddar Cheese, divided
12-15 Medium Black Olives
8 Flour Tortillas
This could be stretched to 10 tortillas by reducing the amount of mixture in each tortilla to 1/2 or a heaping 1/3 cup.
I serve these with salad because they are a little high in calories but they are very filling and delicious.
Combine soups, sour cream and milk. Use a small amount of the mixture to cover the bottom of a 13x9 baking dish. Set dish aside.
Add salsa, 3/4 cup cheese and olives to soup mixture. Add cooled chicken to soup mixture. Combine thoroughly.
Use 2/3 cup measure to fill each tortilla, roll it up and place in the prepared baking dish. Continue with all tortillas.
Scrape the bowl to coat the top of the enchiladas with sauce. Sprinkle with cheese.
Bake for 15-20 minutes until heated through and cheese on top is melted.
Serving Size: Makes 8 Enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user BETHYSTAN.