These creamy cheesy chicken enchiladas are sure to be added to your family's list of favorite dishes. A great recipe for leftover chicken.
2 cups chopped cooked chicken
2 cups (8 ounces) shredded Wisconsin medium cheddar cheese - divided use
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese - divided use
1 cup dairy sour cream
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
10 (6-inch) flour tortillas, warmed for easier rolling
1 1/2 cups enchilada sauce
1/2 cup sliced black olives
1/4 cup minced green onion
- Combine chicken, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, sour cream and seasonings; mix well.
- Spread 1/4 cup chicken mixture on each tortilla; roll up tightly.
- Pour 1/2 cup enchilada sauce on bottom of 12x8-inch baking dish. Place enchiladas in baking dish, seam side down; top with remaining sauce and cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes or until thoroughly heated. Top with olives and green onion.
Makes 10 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.