You may also like
Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 2 c. cooked chicken chunks
- 2 c. (1 pt.) sour cream
- 1 to 2 (4 oz.) cans mild green chilies, seeded and chopped
- 1/2 to 1 c. chopped green onion and tops
- 1/2 tsp. salt
- 4 c. (1 lb.) Monterey Jack cheese, shredded
- 12 fresh tortillas
- 1 to 2 cans mild enchilada sauce
Method
- Combine chicken, sour cream, chilies, onion, salt and cheese. Dip tortillas into enchilada sauce.
- In ungreased 9 x 13-inch pan, overlap 2 tortillas to fit width of pan.
- Spread about 2/3 cup of chicken mixture down middle of each tortilla.
- Fold and turn seam side down.
- Repeat with remaining cheese.
- Bake, uncovered, 20 minutes or until cheese melts and enchiladas are heated through.
