Chicken Enchiladas

(from holm’s recipe box)

From the Lake Holm Ward Cookbook

Source: Rosilyn Kutob, Alma Sulin, Tammy Gates

Categories: chicken, mexican


  • 1 whole chicken, boiled and boned
  • 3/4 c fresh cilantro, well washed
  • 1 large onion, chopped
  • 2 cans cream of chicken soup
  • 1 16-oz pkg sour cream
  • 12 tortillas
  • 8 oz monterey jack, grated
  • 2 4-oz cans diced green chiles
  • 1 6-oz can black olives, sliced
  • 1 can enchilada sauce


  1. Chop chicken, mix in cilantro and onion.

  2. in a separate bowl, combine soup, sour cream and chiles.

  3. Fill tortillas with a scoop of chicken mixture and cheese, reserving half the cheese for later.

  4. Place rolled tortilla seam side down in a greased 9×13 inch baking dish.

  5. Top with sour cream mixture, olives and remaining cheese.

  6. Bake at 375 for 30 to 45 minutes or until bubbling and browning on top.

Email to a friend | Print this recipe | Back