Chicken Enchiladas

Chicken Enchiladas

Photo by Kary W.

Southern Living FEBRUARY 2000

  • Prep Time


  • Cook Time


  • Servings



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  • 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


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.