CHICKEN CHEESE ENCHILADAS
I love this recipe. I got it from the Taste of Home web site, it was a recipe submitted to them by Diane Witmer of Spencer, Wisconsin. I added 1 extra can of green chilies, used Monterey Pepper Jack, Cheddar cheese and used 10 in flour tortillas. This was creamy, cheesy, just wonderful!
Provided by Pricilla
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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, mix.
- Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.
- Bake, uncovered, at 350 degrees for 40 minutes.
- Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
- Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 998.1, Fat 65.9, SaturatedFat 35.4, Cholesterol 223.5, Sodium 1603.3, Carbohydrate 41, Fiber 2.7, Sugar 5.9, Protein 59.7
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