Quick Chicken Enchiladas
by Triney K.
1 can (10.5 oz.) cream of mushroom soup
1 can (10.5 oz.) cream of chicken soup
1 can (10 oz.) green enchilada sauce
1 (8 oz.) sour cream
1/2 cup water
1 chicken bouillon cube
1 1/2 cup Mexican blend grated cheese
1 box (22.5 oz.) José Olé® Chicken Taquitos (Corn or Flour)
1/3 cup green onion (optional)
1 can (2.25 oz.) sliced black olives (optional)
Preheat oven to 375˚F. Melt bouillon cube in 1/2 cup water set aside. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce. Bake covered for 50 minutes until heated through. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted. Garnish with remainder of green onion and black olives.
Makes 4 to 6 servings.
1 can (10.5 oz.) cream of chicken soup
1 can (10 oz.) green enchilada sauce
1 (8 oz.) sour cream
1/2 cup water
1 chicken bouillon cube
1 1/2 cup Mexican blend grated cheese
1 box (22.5 oz.) José Olé® Chicken Taquitos (Corn or Flour)
1/3 cup green onion (optional)
1 can (2.25 oz.) sliced black olives (optional)
Preheat oven to 375˚F. Melt bouillon cube in 1/2 cup water set aside. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce. Bake covered for 50 minutes until heated through. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted. Garnish with remainder of green onion and black olives.
Makes 4 to 6 servings.