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Easy Chicken Enchiladas

Easy Chicken Enchiladas

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RaceDayRelief #CollectiveBias

I enjoy spicy food. Love it. Food so spicy it makes my nose run and my eyes water. Hot sauce and red pepper flakes are my jam.

Go Ty!!!

Might take 1 to 4 days for complete result. Usage as directed for 14 days to deal with regular heartburn.

You can even get a coupon to check Nexium24 HR out on your own!

Nexium24 HR that I got at Walmart was completely up for the obstacle of my Easy Chicken Enchiladas. No heartburn in my household! Your family will enjoy these enchiladas as much as we did.

I rolled the mix up in flour tortillas and topped it with more enchilada sauce, cheese, and olives.

Hot out of the oven, I attempt anyone to withstand this meal. It is ooey, gooey, creamy, hot goodness. All the various tastes and textures work so well together. I baked my enchiladas a bit longer than most people because some of the tortilla and cheese got all crispy, which I LOVED, and you will too!

Prepare yourself for Race Day with my Easy Chicken Enchiladas and Nexium24 HR.


  • Prep Time:
    10 minutes

  • Cook Time:
    35 minutes

  • Total Time:
    45 minutes

  • Yield:
    6 enchiladas 1 x


Active Ingredients

  • 6 medium flour tortillas
  • 2 cup s rotisserie chicken, shredded
  • 1 small can sliced black olives, drained, divided
  • 128 ounce can enchilada sauce, divided
  • 2 cup s shredded cheese (I utilized a blend, however utilize what you like), divided
  • 1 teaspoon hot sauce


  1. Preheat oven to 375 degrees F. Line a 9 by 13 inch baking pan with foil and parchment.
  2. In a medium bowl, stir together chicken, 3/4 of the olives, 1/3 of the enchilada sauce, 3/4 cup of cheese, and the hot sauce.
  3. Location some of the chicken mix in a tortilla and roll it up. place it in the pan, joint side down. Repeat with the staying tortillas and chicken.
  4. Leading the tortillas with the staying enchilada sauce, followed by the cheese, and after that the olives. Bake for about 35 minutes, up until bubbly and brown around the edges.
  5. Enchiladas are best served warm out of the oven, but may be stored in the refrigerator in an airtight container for up 3 days. Warm in the microwave in 30 2nd increments.


Dish is quickly doubled or tripled

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