Servings: 5
Ingredients:
2 cups chopped cooked chicken
2 cups (8 ounces) shredded Wisconsin Medium Cheddar cheese
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese
1 cup dairy sour cream
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
10 flour tortillas, 6 inches each
1 1/2 cups enchilada sauce
1/2 cup sliced black olives
1/4 cup minced green onion
Cooking Directions:
Combine chicken, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, sour cream and seasonings; mix well. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup enchilada sauce on bottom of 12x8 inch baking dish. Place tortillas in baking dish, seam side down; top with remaining sauce and cheese. Bake at 350° F for 20 minutes or until thoroughly heated. Top with olives and green onion.
|