MAKEOVER CHICKEN CHEESE ENCHILADAS
This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin, can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture. , Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1164mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 46g protein.
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Sharaz Sharaz
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the cheese sauce was perfectly creamy. I loved the roasted red peppers and the spices. This is definitely a recipe I will be making again and again.
Mayar Lay
[email protected]I've made these enchiladas several times now, and they're always a hit. They're easy to make, and the leftovers are even better the next day. I love that I can use rotisserie chicken to save time.
Shaianne Pretorius
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought rotisserie chicken to save time, and the whole dish came together in about 30 minutes. The flavors were delicious, and my family loved them.
Biru Tamang
[email protected]I'm not a huge fan of enchiladas, but these were really good! The chicken was flavorful and the cheese sauce was creamy and cheesy. I would definitely recommend these to anyone who loves enchiladas.
Zuboraj Mia
[email protected]These enchiladas were amazing! The chicken was so tender and juicy, and the cheese sauce was perfectly creamy. I loved the roasted red peppers and the spices. This is definitely a recipe I will be making again and again.
Samuel Delgado
[email protected]The chicken cheese enchiladas were good, but not great. The chicken was a bit dry, and the cheese sauce was a bit too thick. I would probably try a different recipe next time.
Malik Fayyaz
[email protected]These enchiladas were a bit bland for my taste. I would have liked more seasoning in the chicken and cheese sauce.
Sandra Okondo
[email protected]I've made these enchiladas several times now, and they're always a hit. They're easy to make, and the leftovers are even better the next day.
Moni Beastz
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and the whole dish came together in about 30 minutes. The flavors were spot-on, and my family loved them.
Meleisia White
[email protected]The chicken cheese enchiladas were delicious! The chicken was cooked perfectly and the cheese sauce was creamy and flavorful. The tortillas were soft and chewy, and the whole dish was topped with a generous amount of cheese. I would definitely recomm
Enjoyment Cooking
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the cheese sauce was creamy and cheesy. I loved the addition of the roasted red peppers, which gave the dish a nice smoky flavor. I will definitely be making these