Chicken Enchiladas Recipe

15 mins
45 mins

Ingredients

3 cups chopped cooked chicken
2 cups (8oz) shredded pepper jack cheese (Monterey Jack cheese may be
substituted
1/2 cup sour cream
1 (4-5oz) can chopped green chilies, drained
1/3 cup chopped fresh cilantro
8 (8 inch) soft taco size flour tortillas
vegetable cooking spray
1 (8oz) bottle green taco sauce
1 (8oz) container sour cream
Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced
black olives, coarsely chopped fresh cilantro

Preparation

Step 1

Preheat oven to 350. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up. Place rolled tortillas; seam side down, in a lightly greased 13x9 inch baking dish. Lightly coat tops of tortillas with cooking spray. Bake at 350 for 30-35 minutes or until golden brown. Stir together taco sauce and 8 oz container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

TO MAKE AHEAD: Prepare recipe as directed thru Step 2. Cover with aluminum foil and chill overnight, or freeze up to one month. If frozen, thaw in fridge overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Step 3 and 4.