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Chicken Enchiladas Recipe

100% would make again

This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.—Peggy Hoffman, Longview, Washington

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4-6 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

4 cups shredded cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
10 flour tortillas (8 inches)
1/2 cup shredded Monterey Jack cheese

Directions

In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes.
Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 660 calories, 29 g fat (13 g saturated fat), 133 mg cholesterol, 1,802 mg sodium, 52 g carbohydrate, 2 g fiber, 47 g protein.

Chicken Enchiladas published in Country Woman May/June 1999, p35