Chicken Enchiladas with Cilantro Pepita Caesar Salad

Hi Friends,

I feel kind of funny posting two recipes back to back but recently I’ve had a couple of people ask me for this recipe.  I figured it wouldn’t be that big of a deal and I know it would make them happy.  This is one of my favorite recipes. It was given to me several years ago by a friend and I always get asked to pass it along because…well…it’s yummy!

Chicken Enchiladas

Ingredients: 3 cups shredded cooked chicken breast, 3/4 lb of shredded Monterey Jack Cheese, 3/4 lb of shredded Cheddar Cheese, 16 oz sour cream, 2 cans Cream of Chicken soup, 4 oz can of diced green chilies, 4 oz can of diced olives,  2-3 tsp. Chicken Taco Seasoning, Flour Tortillas (18 – 8″ or 12 – 10″)

  • Set aside shredded chicken and 1/2 C or so of each cheese to be used later
  • Mix sour cream, soup, cheese, chilies, 1/2 of the can of olives, and taco seasoning together
  • Separate 1/2 of mixed ingredients into another bowl and set aside
  • Add shredded chicken to 1 half of mixture
  • Evenly spoon chicken mixture onto flour tortillas and roll up leaving ends open (do not fold them in)
  • Place enchiladas into baking dish with the seam side of the enchilada facing down
  • Spread remaining mixture (without the chicken) over the top of enchiladas
  • Sprinkle with the remaining cheeses and olives that you had earlier set aside
  • Bake uncovered in 375 degree oven for 35 minutes or until heated thoroughly, cheese is melted and very light brown around the edges of the pan
  • Remove from oven, let cool for a few minutes and serve.

You can always serve these with Spanish/Mexican rice and beans but my favorite thing to serve with this dish is my version of an El Torito Salad.

Romaine Lettuce, Tomatoes, Avocado,  Pepita Seeds (roasted and seasoned or salted), Fried Thin Tortilla Strips and Feta Cheese. I purchase the tortilla strips at Trader Joe’s but I have thinly sliced corn tortillas and fried them myself. It’s not hard to cook them yourself but it is most definitely easier to just buy a bag. 🙂

Cut up the lettuce, tomatoes and avocado to desired size and mix together with pepita seeds, feta cheese and fried tortilla strips. Toss with El Torito Cilantro Pepita Caesar Salad Dressing.

The salad makes for a lighter meal than the rice and beans….plus, it’s mmm, mmm, yummy…

Hope you decide to give it a try!


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