Follow these steps for perfect results
boneless, skinless chicken breasts
diced
onions
diced
celery
diced
mild, diced green chilies
diced
cream of mushroom soup
sour cream
Jack cheese
shredded
Cheddar cheese
shredded
black olives
sliced
tortillas
Cook the diced chicken breasts.
Add the diced onions and celery to the cooked chicken.
Incorporate the diced green chilies into the mixture.
Blend in the cream of mushroom soup and sour cream.
Heat the mixture until warmed through.
Fill tortillas with the chicken mixture.
Place the filled tortillas in a baking dish.
Top with Jack and/or Cheddar cheese.
Garnish with black olives.
Bake until the cheese is melted and bubbly.
Expert advice for the best results
Add a layer of enchilada sauce for more flavor.
Use rotisserie chicken for a quicker prep time.
Garnish with chopped cilantro and diced tomatoes.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve hot, garnished with cilantro and a dollop of sour cream.
Serve with rice and beans.
Serve with a side salad.
Pairs well with the spices.
Discover the story behind this recipe
A popular dish in Mexican cuisine, often served during celebrations.
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