Chicken enchilada

Chicken enchilada



  • sour cream - 1/2 c
  • can cream of chicken soup - 1 item
  • jar sliced mushrooms, drained - 1 item
  • boneless chicken breast
  • small can black olives, drained - 1 item
  • shredded Cheddar and Mozzarella cheese - 1/2 c
  • small onion, sauteed - 1 item
  • small can green chopped chilies, drained - 1 item

How to make chicken enchilada:

Mix together; save 3/4 cup and mix with 1/4 cup milk for topping. Use Aztec tortillas. Bake at 350° for 30 minutes with topping and cheese on top of enchilada. After cooking, top with salsa sauce. Serve with a salad.

Recipe categories: Low cholesterol, Main dish, One Dish meal.

Chicken enchilada
Average rating: 3 of 5, total votes: 5
Cook. Time: PT48M
Total Time: PT48M

Cause of complaint:

Related ingredients:
sugar, butter, water, chopped onion
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