Chicken Enchiladas

Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups chicken , chopped

  • 2

    cups monterey Jack cheese with peppers, shredded

  • ½

    cup sour cream

  • ounces green chili peppers, chopped-drained

  • cup cilantro, fresh-chopped

  • 8

    flour tortillas

  • vegetable cooking spray

  • 8

    ounces sour cream

  • 8

    ounces green taco sauce or Tomatillo Salsa

  • tomato, diced

  • avocado, chopped

  • green onion, chopped

  • ripe olives, sliced

  • cilantro, chopped


Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla and roll up. Arrange in a lightly greased 13x9 dish. Coat tortillas with vegetable cooking spray. Bake 350 for 35 to 40 minutes or until golden brown . Stir together sour cream and taco sauce. Spoon over hot enchilidas and sprinkle with toppings (tomato, avocado,green onions, ripe olives,and cilantro)


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