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chicken commercial lowfat sour cream cream of chicken soup shredded Monterey Jack cheese Longhorn cheese green chilies onion salt pepper flour tortillas vegetable oil Longhorn cheese
Viewed: 85 - Published at: 3 years agoIngredients
- 2 c. minced, cooked chicken
- 2 c. commercial lowfat sour cream
- 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
- 2 c. (8 ounce.) shredded Monterey Jack cheese
- 2 c. (8 ounce.) shredded Longhorn cheese
- 1 (4 ounce.) can minced green chilies, liquid removed
- 2 tbsp. minced onion
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 10 (10") flour tortillas
- Vegetable oil
- 1 c. (4 ounce.) shredded Longhorn cheese
Method
- Combine first 9 ingredients; mix well.
- Fry tortillas, one at a time, in 2 Tbsp.
- oil in a medium skillet 5 seconds on each side or possibly just till tortillas are softened; add in additional oil, if necessary.
- Drain on paper towels.
- Place a heaping 1/3 c. of chicken mix on each tortilla; roll up each tortilla and place seam side down in a 13"x9"x2" baking dish.
- Cover and bake at 350 degrees for 20 min.
- Sprinkle tortillas with 1 c. longhorn cheese and bake, uncovered an additional 5 min.
- Serve enchiladas immediately.
- Yield: 5 servings.
