Chicken Cheese Enchiladas

READY IN: 1hr 15mins
Recipe by Pricilla

I love this recipe. I got it from the Taste of Home web site, it was a recipe submitted to them by Diane Witmer of Spencer, Wisconsin. I added 1 extra can of green chilies, used Monterey Pepper Jack, Cheddar cheese and used 10 in flour tortillas. This was creamy, cheesy, just wonderful!

Top Review by

This is pretty much the recipe I use, but I use cream of celery soup, and I use cream cheese instead of Monterey Jack. I top them with green enchilada sauce. Delicious! Just served them to a group of Brits who were pretty dubious at first, but ended up loving them.

Ingredients Nutrition


  1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping.
  2. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.
  3. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.
  4. Bake, uncovered, at 350 degrees for 40 minutes.
  5. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
  6. Bake 10-15 minutes longer or until cheese is melted.

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