CHICKEN ENCHILADASprep: 15 min
cook: 40 min
3 cups chopped cooked chicken (I use pre-cooked fajita seasoned chicken)
2 cups (8oz) shredded Monterey Jack cheese w/ peppers
1/2 cup sour cream
1 (4.5oz) can chopped green chilies, drained
1/3 cup chopped fresh cilantro
8 (8") flour tortillas
1 (8oz) container of sour cream
1 (8oz) jar Tomatillo salsa
Toppings: dices tomatoes, chopped avocado, sliced ripe olives, chopped cilantro, chopped green onions
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla and roll up. Arrange, seam side down, in a lightly greased 13"x9" baking dish. Coat tortillas with cooking spray. Bake at 350 degrees for 30-35 minutes or until golden brown. Stir together 8 oz. container of sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings. Yield 4 servings.
I am not a Mexican food lover but I really enjoyed this recipe. I have not made them in awhile because I have been trying to keep my diet Raw but this recipe is super easy! It's one of those recipes you make when "company is coming over". Yummy.
Adios!
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