Nebraska Chicken Enchilada Bake

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8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #35439

August 09, 2020

Categories: Lunch, Poultry, Chicken, more

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"How the midwest makes enchiladas lol"

Original recipe yields 8 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (357.6 g)
  • Calories 891.9
  • Total Fat - 24 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 179.4 mg
  • Sodium - 253.6 mg
  • Total Carbohydrate - 136.1 g
  • Dietary Fiber - 21.2 g
  • Sugars - 2.8 g
  • Protein - 44.8 g
  • Calcium - 258.7 mg
  • Iron - 8.6 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 1 mg

Step 1

Preheat oven to 350 degrees

Step 2

Heat butter 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

Step 7

Mix

Step 8

Warm the tortillas in the microwave so they are pliable

Step 9

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

Step 10

Mix the reserved soup with milk

Step 11

Pour over top

Step 12

Cover

Step 13

Bake for 35 minutes

Step 14

Top with remaining cheese and olives

Step 15

During the last 10 minutes uncovered

Step 16

Sprinkle on tomatoes

Tips & Variations


No special items needed.
Tags : Lunch

Related

Write Review
breezermom

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)