Nebraska Chicken Enchilada Bake

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #35439

August 09, 2020

"How the midwest makes enchiladas. lol"

Original is 8 servings


  • Serving Size: 1 (338.6 g)
  • Calories 807
  • Total Fat - 15.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 102.9 mg
  • Sodium - 568.7 mg
  • Total Carbohydrate - 140 g
  • Dietary Fiber - 22.4 g
  • Sugars - 3.2 g
  • Protein - 37.7 g
  • Calcium - 260.9 mg
  • Iron - 8 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Heat butter, then add onion and garlic.

Step 3

Stir in 1/2 the olives.

Step 4

Stir in chilies, soup and sour cream.

Step 5

Add 3/4 cup of the soup mixture.

Step 6

Add chicken and 1/2 of the cheese; mix.

Step 7

Warm the tortillas in the microwave so they are pliable.

Step 8

Fill the tortillas and place seam side down in pam sprayed casserole.

Step 9

Mix the reserved soup with milk; pour over top.

Step 10

Cover & bake for 35 minutes.

Step 11

Top with remaining cheese and olives.

Step 12

During the last 10 minutes, uncover.

Step 13

Sprinkle on tomatoes.


No special items needed.

2 Reviews


Everything about these enchiladas screamed Go Big Red. From the cream of chicken soup, to the flour tortillas instead of corn tortillas, to the sour cream and butter... they were homey and yummy. My kids and husband -- all Nebraska born and bred -- loved them. I used whole wheat flour tortillas, but other than that made as directed. The enchiladas were HUGE. I didn't even make it through one before I was stuffed.


review by:
(9 May 2023)


This is a great sour cream chicken enchilada recipe. It isn't spicy at all, making it family friendly. I did not put the tomatoes on top because I have one family member that will not eat tomatoes. Just served those at the table. Thanks for sharing Dee!


review by:
(25 Oct 2020)

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