Cookin’ with Carolyn Chicken Enchiladas

Chicken Enchiladas

3 c. chopped cooked chicken
2 c. (8 oz.) shredded Monterey Jack cheese with peppers
1/2 c. sour cream
1 (4.5 oz.) can chopped green chiles, drained
1/3 c. chopped fresh cilantro
8 (8-in.) flour tortillas
vegetable cooking spray
1 (8-oz.) container sour cream
1 (8-oz.) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13-x 9-in. baking dish. Coat tortillas with vegetable cooking spray. Bake at 350 degrees for 35-40 min. or until golden brown. Stir together sour cream and taco sauce. Spoon over hot enchiladas and sprinkle with toppings. Serves: 4.
Note: Use rotisserie chicken to shorten prep time.

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