Chicken and Sour Cream Enchiladas


  • 4 cups cooked Chicken, diced
  • 1 pt Sour Cream
  • 1 can mild diced Green Chilies (4 oz)
  • 1 can Sliced Black Olives (about 4 oz), drained
  • 1/2 cup thinly sliced Green Onions
  • 1/2 tsp Salt
  • 4 cups grated Jack Cheese
  • 1 can G-Free Mild Enchilada Sauce (red or green)
  • 1 doz G-Free Corn Tortillas


In a large bowl, mix chicken, sour cream, green chilies, about 2/3 of the can of olives, green onions, salt and 2 cups of the jack cheese. Heat sauce in a shallow pan, dip each tortilla in sauce and fill it with chicken mixture, roll and place in baking dish. Pour remaining sauce over completed enchiladas and bake at 350°F for 30 minutes. Sprinkle remainder of grated cheese, then olives, over top and bake 10 minutes more. Serve

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