Chicken enchi-way-too-much-as

Chicken Enchiladas
Favorite Brand Name Slow Cooker Casseroles and More Copyright 2002

2 cups chopped cooked chicken I used more, probably 3-4 cups
2 cups shredded Wisconsin cheddar cheese, divided
2 cups shredded Wisconsin Montery Jack cheese, divided
1 cup Wisconsin dairy sour cream
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground red pepper
10 (6-inch) flour tortillas my tortillas were bigger, maybe 8 inches. I used 7-8 of them.
1 ½ cups enchilada sauce
½ cups sliced black olives
½ cup minced green onions

Combine chicken, 1 cup cheddar cheese, 1 cup Montery Jack cheese, sour cream and seasonings; mix well. Spread ¼ cup chicken mixture on each tortilla, roll up tightly. Pour ½ cup sauce on bottom of 12x8-inch baking dish, seam side down; top with remaining sauce. Sprinkle with remaining 1 cup cheddar cheese and 1 cup Montery Jack cheese. Bake at 350 degrees F, 20 minutes or until thoroughly heated. Top with olives and green onions.

Makes 5 servings.

One word describes this recipe - excessive! Four cups of cheese?! One cup of sour cream?! And only 2 cups of chicken?! These enchiladas were good of course but hard to enjoy knowing your arteries were hardening with every bite. I liked the bones of the recipes - the creamy, cheesy chicken filling worked nicely with the spicy enchilada sauce but I wouldn't duplicate this exact recipe in the future. I would halve the cheese, add more chicken (which I did this time), maybe cut back on the sour cream and use corn tortillas. I prefer corn tortillas for my enchiladas and I wish I hadn't been trying to follow this recipe faithfully and used them instead of the flour tortillas here.

This was another brand name cookbook but again, lots of scratch recipes are included. I guess the brand here was Wisconsin dairy products but I didn't check if my cheese and sour cream came from Wisconsin. I sort of hope not as I'm sure we have plenty of cows in this state.