March 12, 2013
"I love enchiladas and this recipe is really good!"
- Serving Size: 1 (545.6 g)
- Calories 821.9
- Total Fat - 38.4 g
- Saturated Fat - 19.6 g
- Cholesterol - 122 mg
- Sodium - 2500.9 mg
- Total Carbohydrate - 92 g
- Dietary Fiber - 10.9 g
- Sugars - 29.9 g
- Protein - 31.1 g
- Calcium - 855.5 mg
- Iron - 4.5 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.4 mg
Preheat oven to 375°F.
In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
Heat oil in a skillet until hot.
Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
Repeat with remaining tortillas and filling.
Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
Sprinkle cheese evenly over the top.
Garnish with the chopped onion and sliced olives, if desired.
Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
To serve, garnish with sour cream, if desired.
Tips & Variations
No special items needed.