Although the original recipe calls for 1/2 cup of Cheddar cheese, I use 1 cup.
Ingredients
- 4 cups finely chopped, cooked chicken
- 8 ounces cream cheese, softened
- 4-6 green onions
- 12 flour tortillas (fajita size works well)
- 16 ounces can peeled tomatoes
- 4 ounces can green chilies
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar
- 4 ounces Black olives, sliced
Directions
Mix chicken with cream cheese and about 1/4 - 1/3 cup chopped green onions. Fill tortillas with chicken mixture and fold. Place in 9" x 13" baking dish. Combine tomatoes, chilies and sour cream in blender, blending until smooth. Pour sauce over enchiladas. Top with black olives, then cheese and remaining green onions. Bake, covered, at 350 degrees for 30 minutes. Serve with additional sour cream and salsa if desired. Freezes well. Serves 6.
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Submitted 6/13/05.
Source: Michele at Pen Pal Forum, www.worldwiderecipes.com
Submitted By: Teresa Johnson
techgoddess@att.net
Chicken Enchiladas