The Best Easy Chicken Enchiladas

Ingredients

  • 2 cups chopped cooked rotisserie chicken
  • 2 cups sour cream
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups (6 ounces) shredded Colby-Jack cheese blend
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 2 tablespoons chopped onion
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 10 (10") corn tortillas
  • Vegetable oil
  • 1 cup (4 ounces) shredded Colby-Jack cheese blend
  • Salsa

Preparation

Step 1

Preheat oven to 350 degrees F. Combine first 9 ingredients in a large bowl; stir well, and set aside.

Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain.

Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 9- x 13-inch baking dish.

Cover and bake 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, an additional 5 minutes. Serve with salsa.

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