Cheesy Chicken Enchiladas

Submitted by: Betty Mounce

This recipe makes enough for a crowd. These enchiladas are filled with chicken, spices, peppers, and cheese, and topped with green enchilada sauce.

Ingredients

Nonstick cooking spray
36oz green enchilada sauce
5 cups shredded cooked chicken
1 tsp. ground cumin
3/4 cup sour cream
6 oz. sliced black olives
2 4-oz cans diced green chilies
3 1/2 cups shredded colby-Montery Jack cheese
1/2 cup hot salsa
4 green onions, sliced
12 large flour tortillas
Crushed red pepper flakes

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Method

Preheat oven to 350 degrees F. Lightly coat bottoms of 2 13x9 baking dishes with cooking spray. Pour 1/2 cup enchilada sauce into bottom of each pan. Mix chicken, cumin, sour cream, olives, green chilies, 3 cups shredded cheese, salsa, and green onions in large bowl. Place 1/3 cup of chicken mixture down center of each tortilla, roll to seal, and place seam-side down in baking dishes. Cover each dish of enchiladas with remaining enchilada sauce. Bake, covered with aluminum foil 30 minutes, or until heated through. Sprinkle crushed red pepper on top of enchiladas and sprinkle with remaining cheese. Bake uncovered until cheese is melted. Serve with Mexican rice and refried beans.

Notes: It's best to cook this dish right away. It doesn't take long and it only takes 1 enchilada to fill you up!!

Number of Servings: 12

Submitted by: Betty Mounce ( See all of Betty Mounce Recipes )