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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet. Ingredients:
3 cups (12 ounces) shredded cheddar cheese, divided |
2 cups (8 ounces) shredded monterey jack cheese |
2 cups chopped cooked chicken |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (4 ounces) chopped green chilies |
2 tablespoons finely chopped onion |
1/4 teaspoon pepper |
1/8 teaspoon salt |
10 flour tortillas (8 inches), warmed |
Directions:
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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