Chicken and Cheese Enchiladas
"This recipe was originally submitted to sistersavings.net from Megan Strong. I have changed the type of cheese from mozzarella to colby-jack, and I don't use fat free sour cream. Otherwise, the recipe is the same."
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 1 (4 ounce) can diced green chilies
- 2 (10 1/4 ounce) cans cream of chicken soup, undiluted
- 2 cups sour cream
- 3 cups cooked shredded chicken
- 2 1⁄2 cups shredded colby-monterey jack cheese
- 4 ounces sliced black olives
- 12 (8 -10 inch) flour tortillas
directions
- Preheat oven to 350°F.
- Mix together green chilies, sour cream, and cream of chicken. Set aside 1/2 of this mixture.
- To the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.
- Divide chicken mixture evenly among the tortillas. Roll up and place in a 10x15 inch baking dish.
- Pour remaining mixture over the top of the tortillas and spread to cover all. Sprinkle remaining 1 1/2 cups of cheese over the top.
- Bake for 35-40 minutes.
- Tips: For added spice, blend in a fresh green chili.
- To freeze: Assemble as directed, but do not bake. Cover pan well and freeze. When ready to eat, thaw for approximately 4 hours and then bake as directed.
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RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
