Nebraska Chicken Enchilada Bake
Created by dienia b on August 9, 2020
- Servings: 8
- Prep Time: 30m
- Cook Time: 50m
- Recipe #35439
Ingredients
- 8 ounces flour tortillas,(12 inches)
- 2 tablespoons butter
- 1/2 cup onions,chopped 1 clove garlic,smashed
- 1 can (4 ounces) black olives,sliced
- 1 can (4 ounces) green chilies,chopped
- 8 ounces sour cream
- 1 can (10 ounces) cream of chicken soup
- 8 ounces cooked chicken breast,chopped
- 4 ounces cheddar cheese,shredded
- 1/4 cup milk
- 1 tomato,chopped
How to Make
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Step 1: Preheat oven to 350 degrees
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Step 2: Heat butter add onion and garlic
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Step 3: Stir in 1/2 the olives
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Step 4: Stir in chilies soup and sour cream
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Step 5: Add 3/4 cup of the soup mixture
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Step 6: Add chicken and 1/2 of the cheese
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Step 7: Mix
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Step 8: Warm the tortillas in the microwave so they are pliable
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Step 9: Fill the tortillas and place seam side down in pam sprayed casserole
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Step 10: Mix the reserved soup with milk
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Step 11: Pour over top
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Step 12: Cover
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Step 13: Bake for 35 minutes
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Step 14: Top with remaining cheese and olives
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Step 15: During the last 10 minutes uncovered
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Step 16: Sprinkle on tomatoes
Nutritional Facts
- 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