Chicken Enchiladas 2
- Prep Time : 15 minutes
- Cook Time : 40 minutes
- Yield : 4 servings
Ingredients
- Chicken - 3 cups, chopped
- Monterrey Jack Cheese with Peppers - 2 cups (8 ounces)
- Sour Cream - 1/2 cup
- Chopped Green Chillies - 1 (4.5 ounces) can, drained
- Fresh Cilantro - 1/2 cup chopped (you can use less and substitute a little oregano, cumin, etc.)
- Flour Tortillas - 8 (8-inch)
- Vegetable Cooking Spray
- Sour Cream - 1 (8 ounce) container
- Green Taco Sauce - 1 (8 ounce) bottle
- Toppings
- Diced Tomato
- Chopped Avocado
- Chopped Green Onions
- Sliced Olives etc.
Instructions
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla and roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat tortillas with vegetable spray.
- Bake at 350 for 35-40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas and sprinke with toppings. (Instead of the sour cream and taco sauce, we like the Cream Jalapeño Sauce with these.)
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