Chicken and Olive Enchiladas

Chicken and Olive Enchiladas


  • 1/2 cup salsa or picante sauce
  • 1 (10 ounce) can red enchilada sauce
  • 1 (3.8 ounce) can Lindsay┬« Sliced Ripe Olives, drained
  • 2 cups (8 ounces) chopped cooked chicken breast
  • 1/2 cup sliced green onions or chopped cilantro
  • 8 (6 to 7-inch) flour tortillas
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Optional toppings: sour cream, diced avocado and/or chopped tomato


  1. Heat oven to 375 degrees F.
  2. Combine salsa and enchilada sauce; transfer 1/2 cup of the mixture to a large bowl. Set aside 2 tablespoons of the olives for garnish. Add remaining olives, chicken and green onions to bowl; toss with salsa mixture. Spoon a heaping 1/3 cup of the chicken mixture down center of each tortilla. Roll up; place seam side down in a greased 11 x 7-inch baking pan. Spoon remaining salsa mixture evenly over enchiladas.
  3. Cover with foil; bake 25 minutes or until hot. Uncover; sprinkle cheese over enchiladas.
  4. Return to oven; bake 5 minutes or until cheese melts.
  5. Garnish with reserved olives and toppings as desired.

Yield: 4 servings | Prep: 20 min | Cook: 30 min

Nutrients Per Serving: Calories: 515 Calories from fat: 228 Total fat: 25g Monounsaturated fat: 8g Cholesterol: 97mg Sodium: 738mg Total Carbohydrates: 41g Dietary Fiber: 3g Protein: 32g

Recipe and photo used with permission from: Lindsay Olives

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