Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas Recipe
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Ingredients
  1. 3 cups (12 ounces) shredded cheddar cheese, divided
  2. 2 cups (8 ounces) shredded Monterey Jack cheese
  3. 2 cups chopped cooked chicken
  4. 2 cups (16 ounces) sour cream
  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  6. 1 can (4 ounces) chopped green chilies
  7. 2 tablespoons finely chopped onion
  8. 1/4 teaspoon pepper
  9. 1/8 teaspoon salt
  10. 10 flour tortillas (8 inches), warmed
Instructions
  1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
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