O my goodness this has to be our favorite Chicken Enchiladas! This is a super easy and extremely delicious, restaurant quality recipe! Chicken Enchiladas can come in all different shapes, textures, and flavors, but, our recipe, is what we think, the easiest and most delicious! This recipe uses most stuff you already have on hand and can be made quickly!
For the sauce:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 (4.5 oz.) can of diced green chiles
1 ½ cups milk
1 ½ tsp dried chopped onion
1 tsp ground black pepper
For the filling/topping:
19-23 corn tortillas (depending how full you stuff them), warmed*
1 can black olives, sliced
2 ½ – 3 cups cheese (cheddar, Monterrey jack, or any combination you prefer)
2 ½ cups roasted chicken breast, diced or pulled
1. To make the sauce: in a medium saucepan whisk the soups, chiles, onion, and pepper until thoroughly combined.
Then slowly stir in the milk until combined, heat over medium-low heat until warm.
2. Preheat the oven to 425o. Grease a 9×13 inch pan with cooking spray, set aside.
3. Arrange an assembly line with the tortillas, olives, chicken, cheese, and sauce.
(*Don’t mind the bottle of wine in the background, it is not for us!)
Then put a spoonful over one side of a tortilla and put a little of the olives, chicken, and cheese right down the middle of the tortilla and roll up a tight as you can without breaking the tortilla, and place in the prepared pan. Repeat filling up the enchiladas until you make a single layer of the enchiladas in the pan. Then put a thin layer of sauce over the top of the prepared enchiladas and sprinkle the rest of olives and chicken (if any left) and half of the remaining cheese. Put a single layer of tortillas over the top followed by the rest of your sauce and cheese.
4. Bake for 15 minutes or until the cheese is melted and the sauce is bubbly.
5. Then let the enchiladas sit for 5 minutes (Yes, we know that will take a LOT of willpower to not dig into it as soon as it comes out of the oven!)
The Chicken Enchiladas are best served with Spanish Rice, and Homemade Crockpot Refried Beans, (As seen in picture above!)
*Tip: Be sure the tortillas are warm or else they will break when rolling them up!