Chuck’s Easy Chicken Enchiladas


2 c. chopped cooked chicken

2 c. sour cream

1 can cream of chicken soup, undiluted

2 c. (8 oz.) shredded Jalapeno flavored Monterey Jack cheese

2 c. (8 oz.) shredded Longhorn or cheddar cheese

1 (4 oz.) can chopped green chilies, drained

2 tbsp. chopped onion

1/4 tsp. pepper

Vegetable oil

10 (10-inch) corn tortillas

1 c. (4 oz.) shredded Longhorn cheese


Combine first 8 ingredients; mix well. Prepare tortilla according to package directions. Microwave as instructed or fry tortilla one at a time in 2 tablespoons oil 5 seconds on each side or until softened. Drain on paper towels. may need to add more oil. Place a heaping 1/2 cup of chicken mixture on each flour tortilla. Roll up each tortilla and place seam side down in 13×9 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with 1 cup Longhorn cheese and bake uncovered for 5 more minutes. Serve immediately. Serves 5.

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