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Easy Chicken Enchiladas

Emily Hill
  • 65 minutes
  • Serves 10

INGREDIENTS

4

Chicken breasts, boneless skinless cooked and diced

1 4 ounce can

Green chilies

1

Onion, small

2 10.75 ounce cans

Cream of chicken soup

1 2.5 ounce can

Olives

10

Flour tortillas cut into bite-size pieces, regular-size

1 lb

Mexican-blend cheese, grated

1 pint

Sour cream, light