Chicken Cheese Enchiladas

By Totlxtc

Ingredients

• 2 * 2 cups (16 ounces) sour cream
• 1 * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 * 1 can (4 ounces) chopped green chilies
• 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 * 4 cups cubed cooked chicken
• 3 * 3 cups (12 ounces) shredded Monterey Jack cheese, divided
• 3 * 3 cups (12 ounces) shredded cheddar cheese, divided
• 12 * 12 flour tortillas (6 inches), warmed
• 4 * 4 green onions, thinly sliced

Details

Servings 6

Preparation

Step 1

* In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture.
* Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. Top with reserved soup mixture.
* Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.


Lighter version: Makeover Chicken Cheese Enchiladas

Nutrition Facts: 2 enchiladas equals 992 calories, 63 g fat (35 g saturated fat), 251 mg cholesterol, 1,765 mg sodium, 36 g carbohydrate, 1 g fiber, 63 g protein.