Recipe of Any-night-of-the-week Chicken and Cheese Enchiladas

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I personally like to add garlic salt to mine. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together. In a large bowl, combine the sour cream, soup, chilies and olives.

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, chicken and cheese enchiladas. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Chicken and Cheese Enchiladas is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes delicious. They are fine and they look fantastic. Chicken and Cheese Enchiladas is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken and cheese enchiladas using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Cheese Enchiladas:

1. {Take 1 can of condensed cream of chicken soup.
2. {Prepare 1/2 cup of lite sour cream.
3. {Make ready 1 cup of pace picante sauce.
4. {Make ready 2 tsp of chili powder.
5. {Make ready 2 cup of chopped cooked chicken.
6. {Take 1/2 cup of shredded monterey jack cheese.
7. {Prepare 6 each of 6 inch flour tortilas.
8. {Get 1 small of tomato chopped.
9. {Get 1 each of green onion sliced.

Layer chicken, cheese (reserving a small amount to sprinkle on top), green chili sauce, jalapeño (to taste), and corn in the middle of the tortilla. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down. Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.

Steps to make Chicken and Cheese Enchiladas:

1. preheat oven 350.
2. Stir soup, sour cream,picante, and chili powder in medium bowl..
3. Stir 1 cup of soup mixture with chicken and cheese in large bowl..
4. Divide chicken mixture among tortillas. Roll up tortillas and place seam side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. cover baking dish with lid or aluminum foil..
5. Bake 40 minutes or until tortillas are hot and bubbly. Top with tomato and onion..

Start by making the enchilada sauce. Divide the mixture between the tortillas, then fold the sides in and roll them up. For best results, defrost the enchiladas thoroughly, then cook following the recipe. If necessary, they can be cooked from frozen. Only use half of the chicken for now, saving the other half for the next layer.

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