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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken Enchiladas are a favorite Tex-Mex one-dish meal for most families. They're an easy make-ahead meal that can be frozen for up to one month. Think about these enchiladas when time is tight. 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 |
Directions:
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.
5. *Monterey Jack cheese may be substituted.
6. 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.
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