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Easy Chicken Enchiladas


Bake this chicken enchilada casserole and serve with a tossed salad for a delicious everyday meal.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 8 flour tortillas, 6-inch
  • melted butter
  • 2 cups diced cooked chicken
  • 3/4 cup sliced ripe olives
  • 2 tablespoons chopped onion
  • 1/2 cup shredded Cheddar or Monterey Jack cheese
  • .
  • Sauce
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup water
  • 1 1/2 teaspoon chili powder
  • .
  • Topping
  • 2 tablespoons chopped onion
  • 1/4 cup shredded Cheddar or Monterey Jack cheese


Brush tortillas with butter on both sides. In center of each tortilla, pile about 1/4 cup of the diced chicken, a tablespoon or two of the ripe olives, a scant teaspoon of chopped onion, and a sprinkling of shredded cheese. Roll up and place filled tortillas side by side in a buttered baking dish, 11x7-inch or 9-inch square. In a small saucepan, sauté garlic in oil for 1 minute. Add tomato sauce, water, and chili powder. Pour sauce over the rolls, and sprinkle with 2 tablespoons chopped onion and 1/4 cup shredded cheese. Bake at 350° for 15 to 20 minutes, until hot.
Serves 4.

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