Weeknight Chicken Enchiladas

Name: Weeknight Chicken Enchiladas
Ingredients: 3 cups chopped cooked chicken; 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco; 1/2 cup sour cream; 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*; 1/3 cup chopped fresh cilantro; 1/2 teaspoon ground cumin; 8 (8-inch) flour tortillas; 1 (10-ounce) can enchilada sauce; Toppings: sour cream, fresh salsa, avocado slices, lime wedges

9 ingredients

3 steps

Ingredients

3 cups chopped cooked chicken
8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
1/2 cup sour cream
1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*
1/3 cup chopped fresh cilantro
1/2 teaspoon ground cumin
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
Toppings: sour cream, fresh salsa, avocado slices, lime wedges

Directions

1

Preheat oven to 350°.
2

Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
3

*For testing purposes, we used Melissa's Fire Roasted Chiles.