Stir together the following:
3 cups cooked, chopped chicken
2 cups shredded Monterrey Jack cheese with jalapeno peppers
1/2 cup sour cream
1 can chopped green chilies, drained
1/3 cup chopped fresh cilantro
Sauce: 4 oz. sour cream, 4oz. salsa verde
Toppings:
Diced Tomato (I like to use canned petit diced)
Chopped Avacado
Sliced Black Olives
Chopped Cilantro
Spoon chicken mixture evenly over 8 (8 inch) flour tortillas & roll up.
Arrange in lightly greased 13x9 inch baking dish. Coat with vegetable cooking spray (this means spray the actual enchiladas). Bake at 350 for 35-40 minutes or until golden brown, top with sauce & toppings & serve!
1 comment:
Sounds so yummy! Chicken enchiladas are my sons favorite and so of course I will be trying this recipe!
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