CHICKEN CHEESE ENCHILADAS
It can be pure heaven to dive into gooey, cheesy enchiladas. Especially if they taste anything like these. They're rich, creamy and extra-cheesy, which makes them very hearty and filling. -Diane Witmer, Spencer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture. , Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 992 calories, Fat 63g fat (35g saturated fat), Cholesterol 251mg cholesterol, Sodium 1765mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 1g fiber), Protein 63g protein.
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MD Jiyabul
[email protected]Overall, these enchiladas were a good recipe. They were easy to make and turned out delicious. I would definitely make them again.
Nargus Aslam
[email protected]These enchiladas were a bit too time-consuming to make. I think I would have been better off using a pre-made enchilada sauce.
Touheed Khan
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious, but I think they would have been even better with cilantro.
Ashenafi Bizu
[email protected]These enchiladas were a bit too cheesy for my taste. I think I would have liked them more if I had used less cheese.
Jonathan Pugh
[email protected]I had some trouble rolling the enchiladas. The tortillas kept breaking. I think I would have been better off using a larger tortilla size.
Jason knightley
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them more if I had used a spicier enchilada sauce. The chicken was tender and the cheese was melted and gooey, but the overall flavor was just a bit lacking.
Agustin Kane
[email protected]I'm not a fan of enchiladas, but my husband is. I made these for him and he loved them! He said they were the best enchiladas he's ever had. I'm not sure what he liked about them so much, but I'm glad he enjoyed them.
Gujjar Sb
[email protected]These enchiladas were easy to make and turned out great. I made a few substitutions, though. I used ground turkey instead of chicken, and I used a store-bought enchilada sauce. The enchiladas were still delicious, and my family loved them.
Justice Quayson
[email protected]I made these enchiladas in a slow cooker and they turned out perfectly! I just threw all the ingredients in the slow cooker in the morning and set it on low. By dinnertime, the enchiladas were tender and flavorful. I served them with sour cream, guac
rahima aktar
[email protected]These enchiladas were a bit spicy for my taste, but they were still very good. I toned down the spice by using a milder enchilada sauce. The chicken was tender and juicy, and the cheese was melted and gooey. I'll definitely be making these again, but
Gatsby Lee (Glarification)
[email protected]I'm a vegetarian, so I made these enchiladas with tofu instead of chicken. They turned out great! The tofu was firm and flavorful, and the enchilada sauce was just as delicious. I served them with sour cream and guacamole, and they were a hit at my d
Annetta Taylor
[email protected]These enchiladas were a great way to use up leftover chicken. I had some rotisserie chicken that I shredded and used in the filling. The enchiladas were easy to assemble and bake. They came out of the oven bubbly and delicious. I'll definitely be mak
Benedict Adjei
[email protected]I made these enchiladas for my picky kids and they loved them! They're now asking me to make them again next week. The chicken was tender and flavorful, the cheese was melted and gooey, and the enchilada sauce was mild enough for them. Definitely a k
Tommy Willson
[email protected]These enchiladas were a hit at my dinner party! Everyone raved about how delicious they were. The chicken was tender, the cheese was melted and gooey, and the enchilada sauce had just the right amount of spice. I'll definitely be making these again.
Zubair Balouch
[email protected]These enchiladas were easy to make and turned out amazing. I followed the recipe exactly and they came out perfect. The cheese was melted and stretchy, the chicken was moist and tender, and the sauce was flavorful. Definitely a keeper recipe.
RS 16 media
[email protected]I'm not usually a fan of enchiladas, but these were a game-changer! The chicken was perfectly cooked and the cheese was gooey and flavorful. The enchilada sauce had just the right amount of spice. I'm definitely a convert now!
Rifat Ahmed
[email protected]My family devoured these enchiladas within minutes! They couldn't get enough of the cheesy, saucy goodness. I'll definitely be adding this recipe to my regular rotation.
Ali Reza
[email protected]These chicken cheese enchiladas were an absolute delight! The combination of tender chicken, melty cheese, and flavorful enchilada sauce was heavenly. I especially loved the crispy edges of the tortillas. Overall, a fantastic recipe that I'll definit