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
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.