shared by followers | following
Chicken Enchiladas
3440
(104)
  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Southern Living FEBRUARY 2000

Ingredients

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
½ cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
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
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %

Directions

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. Bake at 350° for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

More recipes by Kary W.

views icon 3440 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In