Chicken and Olive Enchiladas

Chicken and Olive Enchiladas

Try these quick & easy chicken and black olive enchiladas for a delicious weeknight dinner! It's a great way to use up leftover chicken in a cheesy new meal.

  • prep
  • cook
  • 4 servings


  • 1/2 cup salsa or picante sauce

  • 1 (10 oz.) can red enchilada sauce

  • 1 (3.8 oz.) can Lindsay® Sliced Ripe Olives, drained

  • 2 cups (8 oz.) chopped cooked chicken breast

  • 1/2 cup sliced green onions or chopped cilantro

  • 8 (6 to 7-inch) flour tortillas

  • 1 cup (4 oz.) shredded cheddar cheese

  • Optional toppings: sour cream, diced avocado and/or chopped tomato

Cooking Directions

  1. Heat oven to 375°F.

  2. Combine salsa and enchilada sauce; transfer 1/2 cup of the mixture to a large bowl.

  3. Set aside 2 tablespoons of the olives for garnish.

  4. Add remaining olives, chicken and green onions to bowl; toss with salsa mixture.

  5. Spoon a heaping 1/3 cup of the chicken mixture down center of each tortilla. Roll up; place seam side down in a greased 11 x 7-inch baking pan. Spoon remaining salsa mixture evenly over enchiladas.

  6. Cover with foil; bake 25 minutes or until hot. Uncover; sprinkle cheese over enchiladas. Return to oven; bake 5 minutes or until cheese melts.

  7. Garnish with reserved olives and toppings as desired.


  • Calories515
  • Fat25g
  • Protein32g
  • Cholesterol97mg
  • Total Carbs41g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.