Weeknight Chicken Enchiladas
- 3 cups chopped cooked chicken
- 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
- 1/2 cup sour cream
- 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 8 (8-inch) flour tortillas
- 1 (10-ounce) can enchilada sauce
- Toppings: sour cream, fresh salsa, avocado slices, lime wedges
- Preheat oven to 350u0b0.
- Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350u0b0 for 35 to 40 minutes or until golden brown. Serve with desired toppings.
- *For testing purposes, we used Melissa's Fire Roasted Chiles.
chicken, shredded monterey jack cheese, sour cream, green chiles, fresh cilantro, ground cumin, flour tortillas, enchilada sauce, sour cream
Taken from www.myrecipes.com/recipe/weeknight-chicken-enchiladas (may not work)