Serves: 10
Total Calories: 4,776.399
Prep time:
Cook time:
Total time:
1. Preheat oven to 325°.
2. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Brown chicken turning frequently. Add chilies during last 2 minutes.
3. Meanwhile, in a medium saucepan, mix together sour cream, chicken soup, and milk and heat over medium-low heat.
4. Place olives and cheese in assembly line. Spread 1/2 cup of soup mixture over bottom of 9" x 13" baking dish.
5. Lay 5 tortillas on a clean countertop. Put 1 T soup mixture in a line down the center of each. Follow with: 2 T chicken, 1 T cheese and 1 tsp olives. Roll up and place in dish. Repeat with remaining 5 tortillas. Pour remaining soup mixture over tortilla rolls. Sprinkle with remaining cheese. Place in oven and set timer for 20 minutes.
6. Place veggies in a large microwave-safe bowl. Cover and let set in microwave.
7. When timer sounds, microwave vegetables 10 minutes on high. (Allow enchiladas to continue baking.) Slice apples and kiwi. When vegetables are done — it’s dinner time!
MENU:
Creamy Chicken Enchiladas
Cut Green Beans
Crinkle Cut Carrots
Apple Wedges
Kiwi Slices
This Creamy Chicken Enchiladas recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.
