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Easy Chicken Enchiladas

 Easy Chicken Enchiladas
A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.
8 ServingsPrep: 15 min. Bake: 25 min. + standing

Ingredients

  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups chopped cooked chicken
  • 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
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 10 flour tortillas (8 inches), warmed

Directions

  • In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese,
  • chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon
  • about 1/2 cup off center on each tortilla; roll up. Place seam side
  • down in a greased 13-in. x 9-in. baking dish.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with
  • remaining cheddar cheese. Bake 5 minutes longer or until cheese is
  • melted. Let stand for 10 minutes before serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1,160 mg sodium, 39 g carbohydrate, 1 g fiber, 35 g protein.