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Ingredients
- 19 oz. can enchilada sauce
- 2 cus cooked, diced chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 4.5 oz. can chopped green chilies
- 8 flour tortilas - 8"
- 1 cup shredded Cheddar cheese
- Chopped avocado or green onion, if desired
Details
Preparation
Step 1
Heat oven to 350 degrees. Spray bottom of 9x13" baking dish. Spread 1/2 cup enchilada sauce in bottom of dish. In medium bowl, stir together Monterey Jack cheese, sour cream and chilies.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas: arrange, seam sides down. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 35 minutes. Remove foil and bake 5-10 minutes longer. Top with avocada or green onions. Serve with lettuce, chopped tomato and sour cream
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