Chicken Enchiladas

 

Yield:

Makes 4 to 6 servings

 

Ingredients

3 cups chopped cooked chicken

2 cups (8 oz.) 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-inch) soft taco-size flour tortillas

Vegetable cooking spray

1 (8-oz.) bottle green taco sauce

1 (8-oz.) container sour cream

Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro

Preparation

1. 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.
2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.
3. Bake at 350° for 30 to 35 minutes or until golden brown.
4. Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.
*Monterey Jack cheese may be substituted.
To Make Ahead: Prepare recipe as directed through Step 2. Cover with aluminum foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Steps 3 and 4.