Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 cups chopped cooked chicken (I like to use rotisserie chicken breast); 2 cups shredded monterey jack pepper cheese; 12 cup sour cream; 1 (4 1/2 ounce) canchopped green chilies, drained; 13 cup fresh cilantro, chopped; 8 flour tortillas (8 inch size); 8 ounces sour cream; 8 ounces green tomatillo sauce; sliced black olives; chopped tomato; shredded lettuce; sliced avocado; sliced green onion

13 ingredients

7 steps

Ingredients

3 cups chopped cooked chicken (I like to use rotisserie chicken breast)
2 cups shredded monterey jack pepper cheese
12 cup sour cream
1 (4 1/2 ounce) canchopped green chilies, drained
13 cup fresh cilantro, chopped
8 flour tortillas (8 inch size)
8 ounces sour cream
8 ounces green tomatillo sauce
sliced black olives
chopped tomato
shredded lettuce
sliced avocado
sliced green onion

Directions

1

Stir together chicken, cheese, 1/2C sour cream, chiles, and cilantro.
2

Spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches Place seem side down in lightly greased 9x13 dish.
3

Coat the tops of enchiladas with cooking spray.
4

Bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned.
5

(if they've been in the fridge for a couple hours, they may take 45 minutes to bake).
6

Stir together sauce ingredients.
7

Once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado.

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