Chicken Enchiladas

Submitted by AMK2009

"Found from the Best of Country Cooking 2001. Great recipe to take to potlucks!!"

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 10-20

ingredients

• 4 cups shredded cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup cream of mushroom soup, undiluted
• 1⁄3 cup chopped onion
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 24 ounces tomato sauce
• 1 tablespoon chili powder
• 1⁄4 teaspoon ground cinnamon
• 2 1⁄4 ounces black olives, sliced and drained
• 10 flour tortillas, 7 inches each
• 1⁄2 cup shredded monterey jack cheese

directions

1. Combine chicken, 1 cup of cheddar cheese, soup, onion, salt, and pepper; set aside.
2. In a sauce pan, combine tomato sauce, chili powder, cinnamon, and olives. Simmer, uncovered for 5-10 minutes.
3. Meanwhile, spoon 1/3 - 1/2 cup of chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 9x13 pan.
4. Top with tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese.
5. Bake uncovered, at 350 degrees for 20-25 minutes or until heated through.

Reviews

[pedspeech]

I was confused enough by the cinnamon/chili/tomato sauce that I had to try this and I'm glad I did! This was good and easy to prepare. I would think twice about the servings, though- most people I know are going to eat more than half of a tortilla's worth of enchilada!

 

[Sydney Mike]

I cut this recipe in half for just the 2 of us & used cream of celery soup in place of the mushroom variety! Also used a colby jack cheese, but other than that, the ingredient list was followed, & we had an enjoyable chicken dinner! Thanks for the nice recipe ~ A keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]