Chicken Cheese Enchiladas Recipe

Name: Chicken Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. chicken, cooked and chopped; 2 c. sour cream; 1 can cream of chicken soup (undiluted); 2 c. Monterey Jack cheese (8 oz.), shredded; 2 c. Longhorn cheese (8 oz.), shredded; 4 oz. chopped green chilies, drained; 2 Tbsp. chopped onion; 1/8 tsp. salt; 1 c. shredded Longhorn cheese; oil; 1/4 tsp. pepper; 10 (10-inch) flour tortillas

Servings: persons

2 c. chicken, cooked and chopped
2 c. sour cream
1 can cream of chicken soup (undiluted)
2 c. Monterey Jack cheese (8 oz.), shredded
2 c. Longhorn cheese (8 oz.), shredded
4 oz. chopped green chilies, drained
2 Tbsp. chopped onion
1/8 tsp. salt
1 c. shredded Longhorn cheese
oil
1/4 tsp. pepper
10 (10-inch) flour tortillas

1
Combine chicken with sour cream, soup, cheeses, chilies and onion.
2
Mix well.
3
Fry tortillas one at a time in oil, about 5 seconds on each side.
4
Drain on paper towels.
5
Place 1/2 cup of chicken mixture on each tortilla.
6
Roll up and place in 13 x 9-inch baking pan.
7
Cover and bake at 350u00b0 for 20 minutes. Sprinkle with 1 cup shredded cheese and bake uncovered 5 minutes longer.

2714

kcal

Calories

133

Fat

200

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. chicken, cooked and chopped, 2 c. sour cream, 1 can cream of chicken soup (undiluted), 2 c. Monterey Jack cheese (8 oz.), shredded, and more.

Yes, Chicken Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cheese Enchiladas

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