Chicken Enchiladas

3 cups chopped cooked chicken
2 cups (8 oz.) shredded pepper Jack cheese*
1/2 cup sour cream
1 (4.5-oz.) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
1 (8-oz.) bottle green taco sauce
1 (8-oz.) container sour cream
Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up.
2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.
3. Bake at 350° for 30 to 35 minutes or until golden brown.
4. Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.
*Monterey Jack cheese may be substituted.

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