Print Recipe

Chicken Sour Cream Enchiladas 3



  • 8 (burrito size) flour tortillas
  • 1 can cream of celery soup
  • 1 cup sour cream
  • 1 small can chopped green chiles
  • 3 chicken breasts, cooked and chopped
  • 1 small can sliced ripe olives
  • 8 ounces grated Cheddar cheese
  • 3 or 4 scallions, chopped


  1. Mix soup, sour cream, and chiles. Spread about 1/8 of this mixture over a tortilla.
  2. Add some chicken, cheese, olives and onion.
  3. Roll up and place in greased 13 x 9-inch baking dish.
  4. Repeat with remaining tortillas.
  5. Top with remaining sauce and sprinkle with cheese, olives and scallions.
  6. Bake at 350 degrees F for 40 minutes.

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