Sour Cream Chicken Enchiladas

as made by

Janie Sevela


2  8oz Cream Cheese Bricks

1 Large bag of Mexican blend grated cheese

1 can Black sliced olives

1 regular can of cream of chicken soup

2 or 3 green onions, including the greens

1 large can or 2 small cans of Green Chile Enchilada sauce

1 package of Flour tortillas

6 to 8 Chicken Breasts – I use Costco’s frozen chicken tenders – Put frozen tenders in water with salt and pepper.  Bring to a boil and turn down til done.. don’t overcook.

When done, let cool and take a fork to shred the chicken

In a large bowl, add:

Cream cheese, (room temp)

Black olives, drained, sliced or chopped

Onions, chopped.. save some greens for topping

Cream of chicken soup

A couple of large handfuls of the shredded cheese

Mix all together and add shredded chicken.


In a 9x12 pan, pour some of the Green Chile enchilada sauce in bottom of pan, save some for the top

Take each tortilla and spoon in 2 heaping scoops of the chicken mixture, and a pinch of shredded cheese.  Roll and place in the pan.. Repeat.


Fill the pan and pour remaining sauce over the top and place in 350 degree oven for about 40 minutes.

Take out and sprinkle chopped green onions and remaining cheese over the top.  Put back in the oven until the cheese is totally melted