Chicken enchiladas became especially popular across American kitchens during the 1960s and 1970s as Tex-Mex flavors found their way into family cookbooks. This vintage version reflects that era, combining tender chicken with cream of chicken soup, sour cream, green chilies, olives, and cheddar cheese for an easy, creamy casserole-style meal. Rather than using a traditional chile sauce, the rich, creamy filling and topping create a comforting dish that's mild enough for the whole family while still delivering classic enchilada flavor. It's an excellent make-ahead recipe that freezes well, making it a dependable favorite for busy weeknights, potlucks, or family dinners where hearty, satisfying comfort food is always welcome.
Ingredients
- 4 chicken breasts (cooked, skinned and cubed)
- 21 oz cream of chicken soup (2 cans)
- 1 cup sour cream ( or plain yogurt)
- 3 oz green chilies (diced)
- 2 ¼ oz ripe olives (sliced & drained)
- 8 8" flour tortillas
- ½ lb cheddar cheese (grated)
Instructions
Step 1: Prepare the Sauce
- In a large bowl, combine the cream of chicken soup and sour cream (or plain yogurt).
- Reserve one-third of the mixture for topping.
Step 2: Make the Filling
- To the remaining sauce mixture, stir in the cooked chicken, sliced olives, diced green chilies, and half of the shredded cheddar cheese.
- Mix until well combined.
Step 3: Fill the Tortillas
- Lay each flour tortilla flat.
- Divide the chicken mixture evenly among the tortillas.
- Roll each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Add the Topping
- Spread the reserved soup mixture evenly over the enchiladas.
- Sprinkle the remaining cheddar cheese over the top.
Step 5: Bake
- Bake in a preheated 350°F (175°C) oven for 30 minutes, or until hot and bubbly and the cheese is melted.
Step 6: Serve
- Allow to rest for 5 minutes before serving.
Tips
- Substitute Monterey Jack or Pepper Jack cheese for extra flavor.
- Use rotisserie chicken to save preparation time.
- Add sautéed onions for additional flavor.
- Mix in black beans or corn for a heartier filling.
- Top with chopped cilantro before serving.
- Serve with salsa, guacamole, and sour cream.
- Use whole wheat tortillas for added fiber.
- Add jalapeños if you prefer a spicier dish.
- Freeze before baking for convenient future meals.
- Garnish with sliced green onions for freshness.
Nutrition
Calories: 570kcalCarbohydrates: 28gProtein: 39gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 135mgSodium: 1250mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 12mgCalcium: 360mgIron: 2.9mg