Chicken Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 15.1 g
  • Cholesterol: 44.8 mg
  • Sodium: 864.9 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Enchilada Bake calories by ingredient
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Number of Servings: 8


    8 Flour Tortillas
    2 Tbsp Margarine or Butter
    1/2 C Chopped Onion
    1 Garlic Clove
    1/2 C Sliced Black Olives
    1 4oz can Green Chilis Drained
    1/2 C Sour Cream
    1 (10 3/4 oz) Can Cream of Chicken Soup
    1 1/2 C Cooked Chicken
    1 C (4oz) Shredded Cheddar Cheese
    1/4 C Milk-Skim


Heat Oven to 350. Melt Margarine, saute onion and garlic in margarine until tender. Stir in 1/2 of the olives (Reserve other 1/2 for top), green chilis, sour cream & Soup; mix well. Set aside 3/4 C of the soup mixture. To remaining sauve pan, stir in chicken and 1/2 C Cheese. Warm tortillas according to package. Fill tortillas with chix mixture; roll up. Place seam side down in ungreased 12X8 baking dish. In small bowl, combine reserved 3/4 C Soup mixture & milk; spoon over tortillas. Bake for 30-35 minutes or until bubbly. Sprinkle remaining cheese and olives to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user DANIELLE_LACOST.

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