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Chicken Enchiladas

Chicken Enchiladas
This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.—Peggy Hoffman, Longview, Washington
4-6 ServingsPrep: 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.
© Taste of Home 2013

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Chicken Enchiladas (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013