Chicken-Chili Enchiladas

* Exported from MasterCook *

CHICKEN-CHILI ENCHILADAS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Main dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Cheddar cheese -- shredded
8 ounces Monterey jack cheese -- shredd
1 cup Chicken; chopped -- cooked
3/4 cup Onion -- finely chopped
12 Corn tortillas -- 6 inches
2 cups Chicken broth -- warmed
1 can chili with beans -- (25 oz.)
1 can enchilada sauce -- (10 oz.)
2 cups Sour cream

Preparation Time: 0:30 Grease a 3 quart baking dish. In a medium bowl, mix
cheddar cheese, half of the monterey jack cheese, chicken and onion; set
aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with
about 1/4 cup of the chicken mixture; roll and place seam-side down in
baking dish in two rows of six. In a 3 quart saucepan over medium heat,
stir chili, green enchilada sauce and 1/2 cup of the chicken broth until
bubbly. Pour over filled tortillas. Sprinkle with remaining monterey jack
cheese. If making ahead, cover and let stand up to 1 hour. Bake uncovered
in a preheated 350 F oven for 30 minutes or until hot and bubbly. If
desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25
to 30 minutes or until hot. To serve, dollop with some of the sour cream.
Serve remaining sour cream separately. Serve with chopped tomatoes and
sliced ripe olives if desired. Source: Fixin' Chicken 101 Ways.





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