Chicken and Green Chili Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I saw this on the back of a Kraft cheese bag and thought it looked yummy. I'm pretty sure I will have to change this up a bit...maybe add onions, garlic and tomatoes. I'll update after I make this next week... Ingredients:
4 1/2 cups shredded cooked chicken |
1 (4 ounce) can chopped green chilies, undrained |
1 1/2 cups light sour cream, divided |
1 (8 ounce) package mexican shredded taco cheese, divided |
16 corn tortillas, warmed (6 inch) |
3 (10 ounce) cans red enchilada sauce, warmed |
Directions:
1. Heat oven to 375 degrees.
2. Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
3. Spread 1 cup sauce onto bottom of 13x9 pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
4. 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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