Chicken Enchilada Bake

This recipe can be found in the following cookbook:

Just Divine

Who: St. John Vianney Women’s Society in Sherman
Cost: $15, including shipping
Details:
soft-backed, comb-bound
Pages of recipes:
180

Send checks to: Janet Kalb, 121 Crown Point, Sherman, IL 62684 or call 217-741-7129

 

Print Recipe
Chicken Enchilada Bake
Course Entrée
Cuisine Mexican
Skill Level Easy
Cook Time 20-30 minutes
Servings
Course Entrée
Cuisine Mexican
Skill Level Easy
Cook Time 20-30 minutes
Servings
Instructions
  1. Place chicken, cheese, onions and olives on tortilla shells. Roll up each shell and place in a 9x13-inch baking pan. Heat soup and broth together in a saucepan. Stir until well blended. Pour over tortilla shells. Bake at 350 degrees for 20-30 minutes. About half way through baking time, sprinkle remaining cheese on top and allow to melt. Serve as is, or with a dollop of sour cream.
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