Don’s grandma shared this recipe for easy chicken enchiladas several years ago. I have tweaked it a bit through the years but for the most part it is the same recipe she shared with me. You can have these cooked and on the table in less than 30 minutes. Really! Enjoy.
Easy Chicken Enchiladas
6 medium sized flour tortillas
12 ounces precooked chicken strips
1 cup shredded cheese
1/2 medium onion, diced
1 Tablespoon butter
2 cans cream of chicken soup
16 ounces sour cream
1 small can sliced black olives
1 small can chopped jalapenos, optional
1 teaspoon garlic salt
2 teaspoons black pepper
2-3 stalks green onions, sliced thinly
Spray 13 x 9″ baking dish with cooking spray, set aside. Preheat oven to 350°F. In small skillet, saute onions in butter until tender crisp, approximately 5-8 minutes. Meanwhile, in large bowl, mix soup, sour cream, seasonings, and jalapenos together. Add onions and mix well. Place one tortilla flat, spread 2 Tablespoons of cream mixture on tortilla. Add approximately 2 ounces of chicken and roll up. Place seam side down in baking dish. Continue with remaining tortillas. Spread remaining sauce mixture on top of tortillas. Sprinkle with cheese and top with black olives. Bake at 350°F for 20 minutes or until hot and bubbly. Sprinkle with green onions prior to serving.