Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.

  • Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

Nutrition Facts

975 calories; protein 55.9g; carbohydrates 46.8g; fat 63.6g; cholesterol 205.8mg; sodium 1624.1mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/23/2003
Very rich and very delicious! I did personalize this recipe a bit. I used cheddar and pepper jack cheeses which I also placed inside the enchilada. Also instead of the cream of chicken soup I used condensed bean and bacon soup merely because we like the flavor with this dish and for a little extra zip I added some taco seasoning to the soup mixture. Thanks! Read More
(21)

Most helpful critical review

Rating: 3 stars
11/23/2010
Needs more seasoning. Will have to try some different things next time. The muenster and colby was awesome. Read More
(2)
74 Ratings
  • 5 star values: 46
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
07/23/2003
Very rich and very delicious! I did personalize this recipe a bit. I used cheddar and pepper jack cheeses which I also placed inside the enchilada. Also instead of the cream of chicken soup I used condensed bean and bacon soup merely because we like the flavor with this dish and for a little extra zip I added some taco seasoning to the soup mixture. Thanks! Read More
(21)
Rating: 5 stars
06/23/2003
My husband will never leave me now! He took one bite of this and vowed his undying love!!!!You have to make these they are soooo easy and absolutely delicious! I made chicken also beef- seasoned with Taco Bell taco seasoning and thinned the sauce just a tad with a little chicken broth...MMMmmmmmm! Read More
(17)
Rating: 4 stars
07/23/2003
These enchiladas are very yummy and very filling. I substituted 1 lb of chicken breasts for 3 lb chicken meat and 1 cup of cactus salsa for 1 cup of chilis. Read More
(12)
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Rating: 5 stars
06/23/2003
This recipe is delicious! Thanks Teri! Next time I might reduce the amount of sauce used but other than that everyone loved them! Closest thing to Lean Cuisine Chicken Enchilada Sousa yet! Read More
(7)
Rating: 5 stars
06/23/2003
My husband and I loved this recipe!! The muenster cheese adds a great flavor! Read More
(6)
Rating: 5 stars
10/25/2010
This was the best recipe we've made yet from this site!!! DEEEELISH! We loved it so much, I made sure to come back and do a review. For those people that didn't use the 2 cheeses, you are MISSING OUT! The cheeses together were amazing. I normally don't like this much cheese, but it was sooooo good. Also, we followed the reviewer that recommended the bean and bacon condensed soup and taco seasoning. Those were perfect add-ons. I can't imagine using cream of chicken. The bean and bacon has the consistency of beans/refried beans and with the taco dip added in, it tasted just like a Mexican dish. I would recommend to just layer the ingredients and add more tortillas. I ended up with 5-6 tortillas in the dish and husband and I both thought that amount should have been doubled. Like the previous poster said, the whole thing just fell apart by the time it's done and probably would have held up better with a lot more tortillas and layering. Plus it would have cut down on prep time by quite a bit. One last thing. . .to "roast" the chicken (I'm not a cook so I didn't really know how to do this) we used boneless chicken thighs on high broil for 10 minutes - 5 minutes on one side and 5 minutes on the other and then cut that up and put it in the dish (leave them still a bit pink). I was SHOCKED at how tender and yummy the chicken was this way!! I will probably do this for many more recipes now that I know. This will be a regular in our house!! Read More
(6)
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Rating: 4 stars
10/21/2010
My husband thought it was delicious. I loved it too but didn't give it five stars because it turned out more like a casserole vs. enchiladas. It had a great taste and I will definitely make it again. Read More
(5)
Rating: 5 stars
06/23/2003
These were excellent!! My family asked for seconds and thirds of these. My kids really loved them which is a definite plus! Read More
(5)
Rating: 4 stars
06/23/2003
WOW this was such a hit with my family. I personally thought it was a bit too "soupy" as well and even a bit too rich. I will play with the proportions of soup perhaps cutting it with some chicken broth or perhaps ditch the soup entirely and use a homemade bechamel with a chicken broth base? I am not a big fan of casseroles that use condensed soups to begin with but my husband will insist that I make this again even if I have to alter it for my own tastes (he would be disappointed if he knew I only gave this four stars). Read More
(4)
Rating: 3 stars
11/23/2010
Needs more seasoning. Will have to try some different things next time. The muenster and colby was awesome. Read More
(2)
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