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Chicken and Cheddar Enchiladas

Total Time

Prep: 15 min. Bake: 20 min.

Makes

4-6 servings

This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.—Peggy Hoffman, Longview, Washington

Ingredients

  • 4 cups shredded cooked chicken
  • 2 cups 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

  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 13x9-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.

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