- 6
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup Cheddar Cheese, divided
- 3/4 cup Monterey Jack cheese, divided
- 1/4 cup sour cream
- 4 oz. diced green chiles
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
- Vegetable Oil
- 12 (6-inch) corn tortillas
- Cooking Spray
Preparation
Step 1
COMBINE chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper.
HEAT 1/2-inch oil over medium heat in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels.
HEAT oven to 350°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 3 tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
BAKE 15 to 20 minutes or until sauce bubbles. Garnish with sour cream, sliced green onions and chopped cilantro.