I made Chicken Enchiladas from Southern Living's December issue last night. They were yummy and so easy. I left out the green chiles, because I thought it would be too spicy, but the dish was very mild. I will definitely make them again.
- 3 cups chopped, cooked chicken
- 2 cups 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" soft taco-sized flour tortillas
- vegetable cooking spray
- 1 (8 oz) bottle green taco sauce
- 1 (8 oz) container sour cream
- Toppings: chopped tomatoes, avocado, sliced green onions, fresh cilantro
Preparation
- 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.
- Place rolled tortillas, seam sides down, in a lightly greased 13 x 9 inch baking dish. Lightly coat tops of tortillas with cooking spray
- Bake at 350 for 30-35 minutes or until golden brown.
- Stir together taco sauce and 8 oz container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings
yummy!!
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