Chicken Encilada'S

Name: Chicken Encilada'S
Ingredients: 2 (10 ounce) cans chicken, drained (or leftover turkey or frozen breasts, or whatever, so long as it's cooked); 1 (4 1/4 ounce) can diced green chilies; 1/2 cup diced onion (brown onions); 2 cups shredded Mexican blend cheese, divided; 2 (10 ounce) cans green enchilada sauce; 1/2 cup sour cream; 12 12 count fajita size tortillas or 10 count burrito-size flour tortillas; optional shredded lettuce, salsa, diced bell peppers and sour cream

8 ingredients

10 steps

Ingredients

2 (10 ounce) cans chicken, drained (or leftover turkey or frozen breasts, or whatever, so long as it's cooked)
1 (4 1/4 ounce) can diced green chilies
1/2 cup diced onion (brown onions)
2 cups shredded Mexican blend cheese, divided
2 (10 ounce) cans green enchilada sauce
1/2 cup sour cream
12 12 count fajita size tortillas or 10 count burrito-size flour tortillas
optional shredded lettuce, salsa, diced bell peppers and sour cream

Directions

1

In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
2

In another bowl, combine enchilada sauce and sour cream until well blended.
3

Add 1/2 cup of the enchilada sauce to the chicken mixture.
4

Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish.
5

Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish.
6

Pour remaining enchilada sauce over the tortillas.
7

Sprinkle with remaining cheese.
8

Bake 25-30 minutes or until hot.
9

If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.
10

Serves 6 (More like 8-10 depending on how much meat you use!).