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!"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Pricilla photo by Pricilla
Ready In:
1hr 15mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. I just love these Chicken enchiladas Hope you will too !
     
  4. Pretty good, especially with guacamole and salsa on the side.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am a single 52 year young lady, living of course with 2 cats, Mr. Tink & Pricilla (cillagirl). I love to cook and entertain. I also just LOVE my roses. I have around 20 rose bushes and can't wait for Spring when they start blooming. This year I'll be adding Hydrangeas to the colorful display.
 
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