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Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

1 Can Cream of Chicken Soup
½ Cup Sour Cream
1 Jar FCC Fresh Green Chile 
1 Tbsp FCC Hatch Green Chile Powder 
2-3 Cup Cooked Chicken, Chopped 
1 ea Onion, chopped fine
8 – 10 ea Ripe Olives, chopped fine (I used a food processor)
1 Cup Cheese, shredded (I used Mexican Blend)
6 - 8 ea Tortillas (6 or 8”; I used 6”)
1+ cup Cheese, shredded for final topping (I used Mexican blend)
1 ea Tomato, small, chopped
1 ea Green Onion, sliced


1. Heat oven to 350° F.
2. Stir the soup, sour cream, chile sauce, and chile powder together in a medium bowl.
3. Stir 1 cup of soup mixture with chicken, onion (if used), olives, and cheese in a large bowl.
4. Divide the chicken mixture among tortillas.
5. Roll up tortillas and place seam-side down in a baking dish.
6. Pour the remaining soup mixture over filled tortillas and smooth out.
7. Add shredded cheese to the top of the dish before covering and putting it into the oven.
8. Cover the baking dish.
9. Bake for 40 minutes or until enchiladas are hot and bubbling.
10. Optional - Top with chopped tomato and onion and serve.

Recipe by Roy Van Keuren from Fresh Chile Cookin'! page on Facebook.

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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