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This enchilada recipe is a family favorite.  With a milder white sauce it is perfect for children of all ages.  My little one loves them! The best part – you can have dinner on the table in under 30 minutes!

White (Chicken) Enchiladas

2 cups of cooked/deboned 
1 small can of sliced black olives
1 small can of green chilies
16 oz. sour cream {I buy organic}
1 pack of flour tortillas (8 or 10 – whatever you can find)
1 can of cream of chicken soup
2 cups of shredded cheddar cheese {I buy organic or rBGH Free}
Milk {I buy organic}

*You can either cook your own chicken and shred it (this can be done ahead of time) or use the leftovers of a rotisserie chicken.

In one bowl mix the chicken, black olives, green chilies, and 1/2 of the shredded cheese.

In a second bowl, mix the can of cream of chicken soup, fill the soup can with milk and add that too, then add the sour cream. Pour about 1/2 of the mixture over the top of the chicken mixture. Spread 1/2 of what is left in the bottom of the baking dish.

Stir up the chicken mixture. Lay the tortillas out and stuff with chicken mixture and toll up – burrito style. Place the ‘burritos’ into the baking dish and cover with the remaining soup mixture. Top with the rest of the cheese.

Bake for 15 to 20 minutes (or until heated through).

*Thanks to Taste of Home for image