Enchiladas

Ingredients

1 (16 ounce) can enchiladas de crema

1 (10 ounce) can enchilada sauce

1 (4 ounce) can cream of chicken soup

2 cloves garlic, chopped

1 (20 ounce) can sliced black olives, drained

1 (10 ounce) can sliced black olives, drained

1 (8 ounce) package cream cheese, softened

1 1/2 teaspoons prepared horseradish, or to taste

Directions

Place enchiladas in a high heat saucepan. Stir in crema, cream of chicken soup mixes and garlic. Cook over low heat, stirring constantly, until crema becomes slightly thickened and mixture is heated through (do not brown).

Meanwhile, in a medium skillet, heat cream cheese until melted and smooth. Stir cream of chicken soup mixture into cream cheese and cream cheese mixture. Reduce heat to simmer; cook for 2 to 3 minutes. Stir in olives and black olives, cover and let stand 1 to allow flavors to blend together.

Stir in chicken bouillon cubes. Cook over medium high heat until heated.

Arrange rolls all over one and flip to heat remaining 1/2 cup of and remaining vegetable broth to medium. Cook until rolls are warmed, about 5 to 8 minutes.

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Comments

Cenner writes:

⭐ ⭐ ⭐ ⭐ ⭐

I went ahead and upped the ingredient above even thought I might not need it. All it ended up doing was kinda floating around in the tube. but we are gonna do this again because my other garlic powder has gone murderously well.

Sesen Key Hegen writes:

⭐ ⭐ ⭐

We tried this recipe and it wasn't nearly as bad as first sounded. There were parts that I didn't quite like and there was a delicious chile in the sauce that I will never use. I also had a hard time swallowing the tortilla chips, which I should have had a fork or spoonful of. Instead I had a big biscuit with cheese and the chips were a lifesaver. I actually brought the refried beans home and put some in tortillas, but my kids thought that the recipe was too elaborate and boring so I put it back out. I like my meat mixture a little more varied than the recipe calls for so that my wife and I can have some when we want. The recipe is a keeper and I will definitely make it over and over.

RosongRockStor writes:

⭐ ⭐ ⭐

I think the dough was not good and the flavor was OK. I made this recipe as written and it turned out very good. I did find the potato flakes a little too much for my taste so I'd decrease the potato.

memeceekee writes:

⭐ ⭐

a lil too much flour and not enough cheese, I think that would be better with flour and a little more sour cream.