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