Author:
Williams’ Master Chef
Updated:
These awesome chicken enchiladas use rotisserie chicken seasoned with Williams Chicken Chili Seasoning Mix, rolled in corn tortillas with cheese and topped with creamy green sauce. The chicken chili seasoning adds authentic Mexican flavor layers while Monterey Jack and pepper jack cheeses provide the perfect melty finish.
20 mins
55 mins
6-8
Combine cream of chicken soup, sour cream, 1 1/2 cups Monterey Jack cheese, 1 cup Cheddar cheese and Williams Chicken Chili Seasoning in a saucepan.
Cook, stirring, over low heat, until cheese is melted.
Stir cooked chicken into soup mixture.
Spray a 9 x 13-inch baking dish with nonstick spray coating.
Place ½ cup sauce in bottom of prepared pan and spread to coat pan evenly.
Set aside about half of soup and chicken mixture for topping.
Spoon some of the remaining soup and chicken mixture into center of each tortilla, fold over tortilla and place in baking dish, seam side down.
Pour remaining soup and chicken mixture over filled tortillas.
Top with remaining 1/2 cup Monterey Jack cheese and remaining 1/2 cup Cheddar cheese.
Cover and bake at 375° F 35 to 45 minutes.
Uncover and bake 5 to 7 minutes.
Let stand 5 minutes.
Garnish with sliced olives, chopped green onions, diced tomatoes, sour cream and guacamole, as desired.
About 5 servings per container
Serving size 1 Tbsp (6g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: MALTODEXTRIN, ONION POWDER, CHILI PEPPER, GREEN BELL PEPPERS, SPICES, Contains less than 2% of: JALAPENO PEPPER, NATURAL FLAVORS, GARLIC POWDER, DEXTROSE, CITRIC ACID, FOOD STARCH-MODIFIED, YEAST EXTRACT, SALT, DISODIUM INOSINATE. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
Contains Bioengineered Ingredients.
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