Monterey Cheese and Chicken Tortillas

Total Time
45mins
Prep 40 mins
Cook 5 mins

Kind of an interesting twist on enchiladas. We call them Italian enchiladas!

Ingredients Nutrition

Directions

  1. Cube or grate the cheese.
  2. Saute onion and garlice in butter for 5 minutes.
  3. Add tomatoes and spices. Bring to boil and simmer uncovered 20 minutes.
  4. Blend liquid from mushrooms with flour. Stir into tomato mixture.
  5. Add mushrooms, olives and chicken. Cook stirring until thick.
  6. Divide chicken mixture between the 8 tortillas and sprinkle the 1 cup of cheese between them.
  7. Roll and place in dish seam side down and top with the remaining cheese.
  8. Place under broiler until cheese melts.
  9. Serve.
Most Helpful

5 5

Very Good! I probably used more mushrooms than called for and used diced olives but otherwise followed the recipe exactly and we enjoyed them.

5 5

These are really tasty! I liked having something different than the same old enchiladas. I had a little more mushrooms and probably a little less chicken (4 oz can mushrooms and 6 oz pkg pre-cooked chicken). Used whole wheat flour tortillas and because they were larger than corn tortillas I only used six. Also, I didn't have any broiler-safe casseroles so stuck them in the oven for 15 minutes at 350F until heated through & melty. Thanks so much for the recipe!