Elegant Enchiladas Blancas

Yield: 8 enchiladas

Ingredients

• 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

Instructions

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.

Attribution

Posted by CookinMom at Recipe Goldmine April 27, 2001.