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Chicken Cheese Enchiladas Recipe

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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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Chicken Cheese Enchiladas Recipe

Prep: 25 min. Bake: 50 min.

Yield: 6 Servings

25 50 75

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

Nutritional 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.

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

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

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(1-8) of 8 reviews

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Reviewed on Aug. 02, 2012 by licatinodm

I don't know how this got on the light menu either, it is 26 Weight Watchers points per serving! Not light in my category! Sorry

Reviewed on Jun. 21, 2011 by kayjus

I agree with grandma 832, how in the world is this healthy, look at the calories and sodium, holy cow.

Reviewed on Feb. 21, 2011 by grandma832

How can you list this under "healthy" when it has MORE sodium p/serving than most people should eat in a day ! Sodium should be 1500mg or less P/DAY. Things can be delicious without salt - - it's just a habit we've acquired and really need to be more aware of.

Reviewed on Sep. 07, 2010 by kitty58

i don't know how this got into the light &tasy section at 992 calories per serving

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