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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.Peggy Hoffman, Longview, Washington Ingredients:
4 cups shredded cooked chicken |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/3 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cans (8 ounces each) tomato sauce |
1 tablespoon chili powder |
1/4 teaspoon ground cumin |
1 can (2-1/4 ounces) sliced ripe olives, drained |
10 flour tortillas (8 inches) |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes.
2. Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4-6 servings.
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