Three-Cheese Chicken Enchiladas

I learned from a dear friend how to make these years ago. The combination of cheeses is great and I love most on the corn tortillas.



  • 1/2 cup vegetable oil
  • 8 (6 inch) corn or flour tortillas
  • 1 1/2 cup sour cream
  • 4 oz. cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. pepper
  • 2 cup cubed cooked chicken
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onion, chopped
  • 3 cup chunky salsa
  • 1 cup shredded Monterrey Jack cheese


Heat oven to 350 F. In 8 inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, coating lightly. Set aside.

In large bowl, stir together sour cream and cream cheese until smooth. Stir in salt, cumin and pepper. Stir in all remaining ingredients except salsa and 1 cup Monterrey Jack cheese.

Place 1/2 cup of chicken mixture in center of each tortilla. Fold each end to center and place seam side down in 9x13 pan. Bake for 15 minutes. Pour salsa over tortillas. Spread to cover. Bake another 15 minutes until heated through. Sprinkle 1 cup Monterrey Jack cheese on top and put in oven until melted.

Prep Time:20-30 Minutes
Cooking Time:30 Minutes

By Robin from Washington, IA

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