GREEN CHILE CHICKEN ENCHILADAS

By cecelia26_

THESE SOUND SO GOOD

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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
Adapted from hiddenvalley.com

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.