Chicken Enchiladas

You can never have too many chicken enchilada recipes on hand!!

The one I've posted before and typically throw together at the last minute is a popular one that uses canned soup. This one is a little different, a little fresher and oh-so-yummy.

How easy is this!? If you are working and have a child or spouse at home they could throw this together in a heartbeat and pop it into the oven at 5:30 in time for you to get home at 6:00 and with just a few finishing touches have a delicious meal on the table within 10 minutes of walking in the door. Tuck it away into your files like I did... I think this one comes from my all-time favorite; southern living (although I have no idea when it might have originally be published).

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 the chicken, cheese, sour cream, chilies and cilantro. 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 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.Print Friendly and PDF