Chicken and Cheddar Enchiladas Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 660 calories, 29g fat (13g saturated fat), 133mg cholesterol, 1802mg sodium, 52g carbohydrate (2g sugars, 2g fiber), 47g protein
Reviews for Chicken and Cheddar Enchiladas
"this was just okay. wouldn't make again. my search for the perfect chicken enchilada continues ...."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.