Category: Main Course
Sunday Potluck Chicken Enchiladas - TastyPlanner.com
Chef: Scott Harrison
Recipe Source: Paula Deen's Magazine
2 1/2 cups chopped chicken
1 (10 ounce) can mild enchilada sauce
1 (8 ounce) package of cream cheese, softened
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1 (16 ounce) package 10 inch flour tortillas
1 (10.75 ounce) can southwest style pepper jack soup
1 (8 ounce) jar picante sauce
Preheat oven to 350*. Lightly grease a 13×9 inch baking dish.
In a large bowl, combine chicken, enchilada sauce, cream cheese, and onion, stirring to combine. Add 1 cup Cheddar cheese and 1/2 cup Monterey Jack cheese. Spoon mixture evenly down center one-third of each tortilla; roll up tortillas, and place seam side down in prepared baking dish.
In a medium bowl, combine remaining cheese, soup, and picante sauce. Spoon mixture evenly over tortillas. Bake 30 – 35 minutes, or until hot and bubbly.