Chicken Enchiladas

Another delicious chicken enchilada recipe! I'm not sure I've made it clear how very much I love chicken enchiladas. I try almost every recipe I come across. Often these recipes are all very similar, with maybe one different ingredient than the recipe before, but this one just happened to catch my eye.

It has a nice twist from the more 'wet' baked enchiladas which, in-turn, also makes it taste a little lighter, but still ends up being quite filling. I love the spice level and the suggested trimmings. Overall a really great recipe, easy and quick to make and a nice way to switch things up!

Ingredients

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers (Pepper Jack)
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

Directions

Stir together first 5 ingredients. 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.


Recipe Source: MyRecipes.com

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