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Categories:Viewed: 66 - Published at: 6 years ago
Ingredients
- 2 chickens, cooked, skinned and broken into pieces
- 1 large carton sour cream
- 2 bunches scallions, chopped
- 10 oz. Monterey Jack cheese, grated
- 2 (8 oz.) cans hot green chilies, chopped
- splash from a large can enchilada sauce
- 12 medium flour tortillas
Method
- Mix ingredients and fill tortillas with mixture. Roll and place lengthwise in a 9 x 12-inch casserole.
- Pour remaining enchilada sauce on top along with remainder of cheese. Bake 30 minutes at 350°.
