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Ingredients
- 4 chicken breasts, cooked and shredded
- 1 cup sour cream
- 2- 4 1/2 oz cans green chilis
- 1-28 oz can green chili enchilada sauce
- 2 1/2 cups grated Jack cheese
- 12 Corn Tortillas, large size
Details
Servings 8
Preparation time 25mins
Cooking time 65mins
Preparation
Step 1
Cook chicken breasts; drain and cool until meat can be handled. Then shred into small pieces into a large bowl.
Add sour cream, 1/2 cup cheese, chilis and enough green sauce to make the filling hold together.
Spray a 9" X 13" glass baking dish with PAM. Pour enough green sauce into pan to coat bottom of pan.
Warm flour tortillas in microwave so they are pliable.
Place a tortilla on a large plate; spoon in filling, roll up and place in prepared baking dish. Fill the remaining tortillas.
Pour the remaining green sauce over tortillas, making sure each of the four sides of the baking dish is coated.
Sprinkle remaining cheese over top of enchiladas. Cover tightly with non-stick foil and place on a cookie sheet.
Bake at 375° for 35-45 minutes or until bubbly.
NOTE: you can cook/shred the chicken the day before preparing the casserole dish.
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