Elegant Enchiladas Blancas


  • 3 cups cooked and shredded chicken
  • 2 cups shredded Monterey jack cheese
  • 1 (8 ounce) can diced green chiles
  • 3/4 cup sour cream
  • 1/2 cup sliced green onions
  • 1/2 teaspoon each ground cumin and salt
  • 1 (2 1/4 ounce) can sliced ripe black olives, drained
  • 8 corn tortillas, warmed
  • 1 (10 ounce) can Rosarita Enchilada Sauce
  • 1/2 cup shredded Cheddar cheese


  1. In large bowl, combine chicken 1 1/2 cups Monterey Jack cheese, green chiles, sour cream, green onions, cumin and salt. Add black olives, reserving 1 1/2 tablespoons for garnish; mix well.
  2. Place about 1/3 cup chicken mixture down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased 9-inch square baking dishes.
  3. Pour sauce over enchiladas, dividing evenly between two pans.
  4. Bake, covered, at 350 degrees F for 30 minutes or until heated through.
  5. Sprinkle remaining Monterey jack cheese and Cheddar cheese over enchiladas.
  6. Bake, uncovered, for an additional 5 minutes or until cheese melts.
  7. Garnish with remaining black olives.

Makes 8 enchiladas.

Posted by CookinMom at Recipe Goldmine April 27, 2001.

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