Chicken and Green Chili Enchiladas
photo by WiGal
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1064.65 ml shredded cooked chicken
- 113.39 g can chopped green chilies, undrained
- 354.88 ml light sour cream, divided
- 226.79 g package mexican shredded taco cheese, divided
- 16 corn tortillas, warmed (6 inch)
- 3 (850.48 g) can red enchilada sauce, warmed
directions
- Heat oven to 375 degrees.
- Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
- Spread 1 cup sauce onto bottom of 13x9 pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
- Bake 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes or until melted. Serve topped with remaining sour cream.
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Reviews
-
Muy Bueno! DS made this for our lunch and rated it a 5 immediately. If you looking for an easy dish for leftover poultry, this is it! He used queso blanco para fundir from Chihuahua for the cheese and plain low fat yogurt for the sour cream. Gracias, Lazy Chef 2 for a wonderful Mexican dish. Made for ZWT5 for Zaar Chow Hounds.
RECIPE SUBMITTED BY
Thea
Saint Paul, Minnesota