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Categories:
chicken green chilies onion blend cheese green enchilada sauce sour cream tortillas shredded lettuce
Viewed: 39 - Published at: 4 years agoIngredients
- 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
Method
- In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
- In another bowl, combine enchilada sauce and sour cream until well blended.
- Add 1/2 cup of the enchilada sauce to the chicken mixture.
- Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish.
- Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish.
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle with remaining cheese.
- Bake 25-30 minutes or until hot.
- If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.
- Serves 6 (More like 8-10 depending on how much meat you use!).
