GREEN CHILE CHICKEN ENCHILADAS

By lmu5748

THESE SOUND SO GOOD

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

2 CUPS SHREDDED ROTISSERIE CHICKEN
1 1/2 CUPS SHREDDED MEXICAN OR CHEDDAR CHEESE, DIVIDED
1/2 CUP HIDDEN VALLEY ORIGINAL RANCH DRESSING
1/4 CUP SOUR CREAM
2 TABLESPOON DICED GREEN CHILES, RINSED AND DRAINED
1 CAN (19 OZ.) ENCHILADA SAUCE
4-10 INCH TORTILLAS, WARMED

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

PREHEAT THE OVEN TO 350 DEGREE

IN A MEDIUM BOWL, COMBINE THE CHICKEN, 3/4 CUP OF THE CHEESE, DRESSING, SOUR CREAM AND GREEN CHILES AND STIR UNTIL WELL BLENDED. DIVIDE THE MIXTURE EVENLY BETWEEN THE TORTILLAS.

PLACE THE TORTILLAS, SEAM SIDE DOWN IN AN OIL 9-INCH BAKING DISH. SPOON THE ENCHILADA SAUCE AROUND THE TORTILLAS AND TOP WITH THE REMAINING CHEESE.

BAKE FOR 20 MINUTES OR UNTILL THE CHEESE IS MELTED AND IS BUBBLY.