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
soft-backed, comb-bound
Pages of recipes:

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


Chicken Enchilada Bake

Course Entrée
Cuisine Mexican
Cook Time 20 minutes
Total Time 20 minutes


  • 8-10 medium flour tortilla shells
  • 4 chicken breasts or a rotisserie chicken shredded
  • 1 (15-oz.) can chicken broth
  • 2 (14-oz.) cans cream of chicken soup
  • 1 pkg. Mexican blend shredded cheese divided
  • 1 sm. can black olives, opt. sliced
  • green onion, opt chopped
  • sour cream, opt.


  • 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.