Chicken Cheese Enchiladas

Total Time
1hr 15mins
Prep
25 mins
Cook
50 mins

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!

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Ingredients

Nutrition

Directions

  1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping.
  2. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.
  3. 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.
  4. Bake, uncovered, at 350 degrees for 40 minutes.
  5. 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).
  6. Bake 10-15 minutes longer or until cheese is melted.
Most Helpful

4 5

This is pretty much the recipe I use, but I use cream of celery soup, and I use cream cheese instead of Monterey Jack. I top them with green enchilada sauce. Delicious! Just served them to a group of Brits who were pretty dubious at first, but ended up loving them.

4 5

These were pretty good enchiladas. And very easy to prepare. I liked the addition of the Montery Jack cheese. But I think the next time I made this, I will leave out the creamed soup and just use more sour cream for the filling. Thanks, Pricilla. Mad for 2009 Fall Pick-A-Chef.

I just love these Chicken enchiladas Hope you will too !