Chicken Enchiladas
Yield: Makes 4 servings
Ingredients
- 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) jar tomatillo salsa
- Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives
Preparation
Stir together first 5 ingredients. 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. Coat tortillas with cooking spray.
Bake at 350° for 30 minutes or until golden brown.
Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.
Member Ratings and Reviews
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This is the BEST recipe for enchiladas with green sauce! My husband LOVED it!! If you want it spicier just add more of the green tomatillo salsa. I can't wait to serve this dish to my mother-in-law! She'll be so impressed!!04/28/09
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This is my new favorite Chicken Enchilada recipe! I used corn tortillas and heated them in a pan before filling. During the last 12 minutes of baking, I spread the sour cream/taco sauce mixture over the enchiladas. DELICIOUS!09/13/07





