Enchiladas Blancas
Recipe type: Dinner
Author: Amanda N
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8
  • 2 C. shredded Monterrey jack cheese
  • 2 cans (small) diced green chiles
  • 3/4 C. sour cream
  • 1/2 C. sliced green onions
  • 1 handful fresh cilantro, chopped
  • 1/2 tsp cumin
  • 1 (2 1/4 oz) can sliced black olives, drained
  • 1 pkg corn tortillas, warmed
  • 1 (10 oz) can of enchilada sauce
  • 1/2 C. shredded cheddar cheese
  1. In a large bowl, combine chicken, 1 1/2 C. Monterrey jack cheese, green chiles, sour cream, green onions, cilantro, cumin and salt. Add black olives, reserving 1 1/2 TB for garnish. Mix well.
  2. Place about 1/3 C. chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased square baking pans.
  3. Pour enchilada sauce over enchiladas, dividing evenly between the two pans.
  4. Bake, covered, at 350 degrees for 30 minutes or until heated through.
  5. Sprinkle remaining Monterrey jack cheese and cheddar cheese over enchiladas.
  6. Bake, uncovered, for an additional 5 minutes or until cheese melts.
  7. Garnish with remaining olives.
Recipe by Wine and a Spoon at http://wineandaspoon.com/enchiladas-blancas-a-la-amanda-que-la-comanda/