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Chicken Cheese Enchiladas

Total Time

Prep: 25 min. Bake: 50 min.

Makes

6 servings

It can be pure heaven to dive into gooey, cheesy enchiladas. Especially if they taste anything like these. They're rich, creamy and extra-cheesy, which makes them very hearty and filling. —Diane Witmer, Spencer, Wisconsin

Ingredients

  • 2 cups sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken
  • 3 cups shredded Monterey Jack cheese, divided
  • 3 cups shredded cheddar cheese, divided
  • 12 flour tortillas (6 inches), warmed
  • 4 green onions, thinly sliced

Directions

  1. 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.
  2. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture.
  3. Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts

2 each: 992 calories, 63g fat (35g saturated fat), 251mg cholesterol, 1765mg sodium, 36g carbohydrate (4g sugars, 1g fiber), 63g protein.

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