Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 c. cooked chicken chunks; 2 c. (1 pt.) sour cream; 1 to 2 (4 oz.) cans mild green chilies, seeded and chopped; 1/2 to 1 c. chopped green onion and tops; 1/2 tsp. salt; 4 c. (1 lb.) Monterey Jack cheese, shredded; 12 fresh tortillas; 1 to 2 cans mild enchilada sauce

8 ingredients

6 steps

Ingredients

2 c. cooked chicken chunks
2 c. (1 pt.) sour cream
1 to 2 (4 oz.) cans mild green chilies, seeded and chopped
1/2 to 1 c. chopped green onion and tops
1/2 tsp. salt
4 c. (1 lb.) Monterey Jack cheese, shredded
12 fresh tortillas
1 to 2 cans mild enchilada sauce

Directions

1

Combine chicken, sour cream, chilies, onion, salt and cheese. Dip tortillas into enchilada sauce.
2

In ungreased 9 x 13-inch pan, overlap 2 tortillas to fit width of pan.
3

Spread about 2/3 cup of chicken mixture down middle of each tortilla.
4

Fold and turn seam side down.
5

Repeat with remaining cheese.
6

Bake, uncovered, 20 minutes or until cheese melts and enchiladas are heated through.