Chicken Cheese Enchiladas |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love this recipe. I added 1 extra can of green chilies, used Monterey Pepper Jack, Cheddar cheese and used 10 in flour tortillas. This was creamy, cheesy, just wonderful. Ingredients:
2 cups sour cream |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (4 ounce) can chopped green chilies |
1 (2 1/4 ounce) can sliced ripe olives, drained |
4 cups cubed cooked chicken |
3 cups shredded monterey jack cheese, divided |
3 cups shredded cheddar cheese, divided |
12 flour tortillas, warmed (6 inches) |
4 green onions, thinly sliced |
Directions:
1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping.
2. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.
3. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.
4. Bake, uncovered, at 350 degrees for 40 minutes.
5. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
6. Bake 10-15 minutes longer or until cheese is melted.
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