Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. shredded, cooked chicken; 8 oz. grated Cheddar cheese; 8 oz. grated Monterey Jack cheese; 1/2 c. grated onion; 1/4 c. chopped green chilies; 1 small can chopped black olives; 1 can mushroom soup; 1 can cream of chicken soup; 1 (8 oz.) carton sour cream; corn or flour tortillas

Servings: persons

2 c. shredded, cooked chicken
8 oz. grated Cheddar cheese
8 oz. grated Monterey Jack cheese
1/2 c. grated onion
1/4 c. chopped green chilies
1 small can chopped black olives
1 can mushroom soup
1 can cream of chicken soup
1 (8 oz.) carton sour cream
corn or flour tortillas

1
Mix together onion, chilies, olives, chicken, soups and sour cream for sauce.
2
Place some chicken sauce and cheese in each tortilla.
3
Place in casserole dish or 9
4
x 13-inch oblong pan sprayed with Pam.
5
Add remaining sauce on top and cover with grated cheese.
6
Bake in 350u00b0 oven for 30 minutes. Cover
7
loosely
8
with
9
foil.
10
Bake for 10 minutes and eat.

901

kcal

Calories

Fat

Carbs

101

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 10 ingredients. The key ingredients include: 2 c. shredded, cooked chicken, 8 oz. grated Cheddar cheese, 8 oz. grated Monterey Jack cheese, 1/2 c. grated onion, and more.

Yes, Chicken 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 Enchiladas

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