Chicken Enchiladas

By charlotteh371

to make ahead: prepare recipe as directed through step 2. cover with aluminum foil and chill over night or freeze up to 1 month. if frozen, thaw in refrigerate overnight. let stand at room temperature 30 mins. proceed with recipe as directed in steps 3 and 4.

Ingredients

• 3 cups chopped cooked chicken
• 2 cups (8oz) shredded pepper jack cheese
• 1/2 cup sour cream
• 1 (4.5oz) can chopped green chilis, drained
• 1/2 cup chopped fresh cilantro
• 8 (8inch) 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 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 tortilla, seam sides down, in a lightly greased 13x9 inch baking dish. lightly coat tops of tortillas with cooking spray.

step 3 - bake at 350 for 30 to 35 mins or until golden brown.
step 4 - stir together taco sauce and 8 oz container sour cream. spoon over hot enchiladas, and sprinkle with desired toppings. Monterey jack cheese may be substituted.