Chicken Enchilada Bake
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A mexican take on chicken enchilada bake, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 Tbsp. margarine
- 1/2 c. chopped onion
- 1 clove garlic, minced
- 1/2 c. sliced ripe olives, divided
- 1 (4 oz.) can diced green chilies, drained
- 1/2 c. sour cream
- 1 can cream of chicken soup
- 1 1/2 c. cubed chicken
- 4 oz. shredded Cheddar, divided
- 1/4 c. milk
- 8 corn or flour tortillas
Method
Heat oven to 350°.
Melt margarine; saute onion and garlic until tender.
Stir in 1/4 cup olives, chilies, sour cream and soup; mix well.
Reserve 3/4 cup sauce.
Fold in chicken and 1/2 cup cheese to remaining sauce.
Warm tortillas as directed on package.
Fill tortillas with chicken mixture.
Roll up and place seam side down in ungreased 12 x 8 baking dish.
Combine reserved sauce and milk.
Spoon over tortillas.
Bake at 350° for 30 to 35 minutes.
Sprinkle with remaining cheese and olives.
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