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Chicken Cheese Enchiladas
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |