Chicken Enchiladas

photoThis recipe is from Southern Living’s December 2011 issue, page 194. It is wonderful.










Chicken Enchiladas

  • 3 cups chopped cooked chicken
  • 2 cups (8 oz.) shredded pepper Jack cheese*
  • 1/2 cup sour cream
  • 1  (4.5-oz.) can chopped green chiles, drained
  • 1/3 cup chopped fresh cilantro
  • 8  (8-inch) soft taco-size flour tortillas
  •   Vegetable cooking spray
  • 1  (8-oz.) bottle green taco sauce
  • 1  (8-oz.) container sour cream
  •   Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro

Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up.

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

Bake at 350° for 30 to 35 minutes or until golden brown.

Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

*Monterey Jack cheese may be substituted.


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