Chicken Cheese Enchiladas Recipe

Rating

66% would make again

It can be pure heaven to dive into gooey, cheesy enchiladas. Especially if they taste anything like the recipe Diane Witmer of Spencer, Wisconsin sent us. They're rich, creamy and extra-cheesy, which makes them very hearty and filling.

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 25 min. Bake: 50 min.

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded Monterey Jack cheese, divided
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 12 flour tortillas (6 inches), warmed
  • 4 green onions, thinly sliced

Directions

  • In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture.
  • Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with reserved soup mixture.
  • Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

Lighter version: Makeover Chicken Cheese Enchiladas

Nutrition Facts: 2 enchiladas equals 992 calories, 63 g fat (35 g saturated fat), 251 mg cholesterol, 1,765 mg sodium, 36 g carbohydrate, 1 g fiber, 63 g protein.

Chicken Cheese Enchiladas published in Light & Tasty June/July 2007

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Reviews for Chicken Cheese Enchiladas (3)

Chicken Cheese Enchiladas

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Reviewed on Jun. 23, 2008 by Domino2

I was disappointed with this recipe. I thought it was very bland and boring, something Mexican food never is. I will not be keeping this recipe.

Reviewed on May. 16, 2008 by marianhernandez

just don't bake them for the 40 minutes as described cook for about 15 to 20 minutes depending on your oven but other than that they are good

Reviewed on May. 12, 2008 by VP22

I made these for Cinco De Mayo and everybody loved them. Easy to prepare. Will definitely be making them again.

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