chicken enchiladas

Chicken Enchiladas

Chicken-Enchiladas

Chicken Enchiladas

4 servings

Ingredients

  • 3 cups chopped Crescent cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 1/2 cup sour cream
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1/3 cup chopped fresh cilantro
  • 8 (8-inch) flour tortillas
  • Vegetable cooking spray
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) bottle green taco sauce
  • Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions

  1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
  2. Bake at 350° for 35 to 40 minutes or until golden brown.
  3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

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