Tuesday, July 21, 2009

creamy chicken enchiladas

My family loves Mexican food what can I say?!

1 can cream of celery soup
1 can cream of chicken soup
1 can olives, sliced
4 oz. canned green chilies
1 bunch green onions, chopped
1 pint sour cream
1-2 c. Monterrey jack cheese (we like ours smothered)
4 chicken breasts, cooked and shredded
8-inch flour tortillas

Preheat oven to 350 F. Mix soups, chilies, onion, olives, sour cream and cheese together to make a thick sauce, in large sauce pan. Dip tortillas in sauce on both sides. Scoop chicken mix into tortillas and roll up. Place filled tortillas in a greased 9x13 baking dish. Repeat until pan is filled. Add any extra sauce you'd like and smother the tops of enchiladas with cheese. Bake 25-35 minutes.
Serves 6-8


  1. I just tried this recipie tonight on my family. I used the campbells 98% fat free soups and I added a little cumin. I topped it with salsa and jalopenias(sp?). It was absolutely awesome. My whole family loved it. Thanks again! I can't wait to try more meals from your blog. Michelle

  2. Oh, I forgot to add that my husband who is an avid biker(Armstrong worshipper) and who watches everything he eats so that he maintains his biking figure...ate over half of the dish of enchiladas. Michelle

  3. I'm so glad you liked it! The jalapeno peppers and cumin would add an awesome zing! That is a great idea! I'll have to try that. I have some great heart healthy food I'll be making then adding to the blog later this week. Stay tuned:) Ciao!

    Michelle, CA