Chicken Enchiladas
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided
- 3/4 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 2 tablespoons butter, melted
- 1 (10-ounce) can enchilada sauce
- Garnishes: chopped fresh cilantro; thinly sliced, seeded tomatoes
- Stir together 1 cup shredded Monterey Jack cheese, chicken, sour cream, and green chiles. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13- x 9-inch baking dish. Brush tops of rolled tortillas evenly with butter.
- Bake, uncovered, at 350u0b0 for 15 minutes or until lightly browned. Pour enchilada sauce evenly over top, and sprinkle evenly with remaining 1 cup cheese. Bake 15 more minutes or until bubbly. Garnish, if desired.
shredded monterey jack cheese with peppers, sour cream, green chiles, flour tortillas, butter, enchilada sauce, fresh cilantro
Taken from www.myrecipes.com/recipe/chicken-enchiladas-5 (may not work)