Barbra'S Enchiladas
Creamy, cheesy chicken enchiladas with green chilies and olives offer bold flavors and a comforting texture, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix cream of chicken soup, sour cream, chopped green chilies, 4 cups of shredded Cheddar and Jack cheeses, chopped black olives, chopped green onions, and cooked chicken in a bowl.
- Place a portion of the filling across each tortilla and roll them like jelly rolls.
- Arrange the rolled enchiladas side by side in a sprayed baking dish.
- Spread the remaining sauce mixture over the top of the assembled enchiladas.
- Sprinkle with the remaining shredded cheeses and chopped green onions.
- Bake at 350°F (175°C) for 20 to 30 minutes until hot and bubbly.
Tips & Substitutions
For a spicier version, consider adding jalapeños or using spicy cheese blends. If you're short on time, pre-cooked rotisserie chicken works well as a substitute for cooked chicken. You can also replace cream of chicken soup with a homemade version or use cream of mushroom for a vegetarian option. For a lighter dish, opt for whole wheat tortillas.
Serving Suggestions
These enchiladas are best served hot, garnished with fresh chopped cilantro, diced avocados, or a dollop of sour cream. Pair them with a side of Mexican rice or a fresh salad for a complete meal. They also go well with the flavors of Mexican recipes like Cases Tortilla Casserole or Baked Enchilada Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish covered with foil and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave single servings for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Barbra'S Enchiladas contains roughly 211 calories, with 10g protein, 40g carbohydrates, and 3g fat. It is an excellent source of vitamin C (56% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1221mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just cover them tightly with foil to prevent drying out. When ready to bake, you may need to add a few extra minutes to the cooking time.
What can I use instead of cream of chicken soup?
You can substitute cream of chicken soup with a homemade mixture of sour cream, chicken broth, and flour. Another option is using cream of mushroom or any cream-based soup you prefer, which can work well for a vegetarian dish.
Are these enchiladas freezer-friendly?
Absolutely! You can freeze assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).