Chicken and Cheddar Enchiladas Recipe

4 1 2
Publisher Photo

Chicken and Cheddar Enchiladas Recipe

Read Reviews
4 1 2
Publisher Photo
This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.—Peggy Hoffman, Longview, Washington
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
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.
Originally published as Chicken Enchiladas in Country Woman May/June 1999, p35

Nutritional Facts

1 each: 660 calories, 29g fat (13g saturated fat), 133mg cholesterol, 1802mg sodium, 52g carbohydrate (2g sugars, 2g fiber), 47g protein.

  • 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.
Originally published as Chicken Enchiladas in Country Woman May/June 1999, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken and Cheddar Enchiladas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Hannah0418 User ID: 1795891 58900
Reviewed Oct. 14, 2011

"this was just okay. wouldn't make again. my search for the perfect chicken enchilada continues ...."

Loading Image