Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided; 3/4 cup sour cream; 1 (4.5-ounce) can chopped green chiles, drained; 8 (8-inch) flour tortillas; 2 tablespoons butter, melted; 1 (10-ounce) can enchilada sauce; Garnishes: chopped fresh cilantro; thinly sliced, seeded tomatoes

7 ingredients

2 steps

Ingredients

2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided
3/4 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
2 tablespoons butter, melted
1 (10-ounce) can enchilada sauce
Garnishes: chopped fresh cilantro; thinly sliced, seeded tomatoes

Directions

1

Stir together 1 cup shredded Monterey Jack cheese, chicken, sour cream, and green chiles. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13- x 9-inch baking dish. Brush tops of rolled tortillas evenly with butter.
2

Bake, uncovered, at 350° for 15 minutes or until lightly browned. Pour enchilada sauce evenly over top, and sprinkle evenly with remaining 1 cup cheese. Bake 15 more minutes or until bubbly. Garnish, if desired.