Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 cups chopped cooked chicken; 2 cups (8 ounces) shredded Monterey Jack cheese with peppers; 1/2 cup sour cream; 1 (4.5-ounce) can chopped green chiles, drained; 1/3 cup chopped fresh cilantro; 8 (8-inch) flour tortillas; Vegetable cooking spray; 1 (8-ounce) container sour cream; 1 (8-ounce) jar tomatillo salsa; Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives

10 ingredients

3 steps

Ingredients

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) jar tomatillo salsa
Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives

Directions

1

Stir together first 5 ingredients. 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. Coat tortillas with cooking spray.
2

Bake at 350° for 30 minutes or until golden brown.
3

Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.