Easy Chicken Enchilada

12 ingredients
7 steps

Ingredients

  • 2 c. cooked chopped chicken
  • 2 c. sour cream
  • 1 can cream of chicken soup
  • 2 c. (8 oz.) shredded Monterey Jack cheese
  • 2 c. (8 oz.) shredded Longhorn cheese
  • 1 (4 oz.) can chopped green chilies, drained
  • 2 Tbsp. chopped onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 10 (10 inch) flour tortillas
  • vegetable oil
  • 1 c. (4 oz.) shredded Longhorn cheese

Directions

  1. 1
    Combine first 9 ingredients; mix well.
  2. 2
    Fry tortillas, one at a time, in 2 Tbsp. oil for 5 seconds on each side.
  3. 3
    Place a heaping 1/2 cup of chicken mixture on each tortilla.
  4. 4
    Roll up each tortilla, place seam side down in a 13x9x2 baking dish.
  5. 5
    Cover and bake at 350° for 20 minutes.
  6. 6
    Sprinkle with 1 cup Longhorn cheese and bake another 5 minutes.
  7. 7
    When serving, sprinkle chopped lettuce and tomatoes over it.

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