Chicken Enchiladas
- 3 cups chopped cooked chicken $
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream $
- 1 (4.5-ounce) can chopped green chiles, drained $
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas $
- Vegetable cooking spray $
- 1 (8-ounce) container sour cream $
- 1 (8-ounce) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350u0b0 for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
chicken , shredded monterey jack cheese with peppers, sour cream , green chiles, fresh cilantro, flour tortillas , vegetable cooking spray , sour cream , taco sauce, tomato
Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-52946161 (may not work)