Kids love this mild enchilada recipe! These flavorful enchiladas feature typical Tex-Mex flavors. Rico!
Ingredients
- cheddar cheese: 4 cups (divided, shredded)
- sour cream: 1 cup (divided)
- cubed, cooked chicken: 2 cups
- onion: 0.25 cup (chopped)
- flour tortillas: 8 piece (8 inch)
- ½ cups chopped tomatoes: 1 piece
- black olives: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
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Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
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Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
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Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
