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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 cups (8 ounces) shredded monterey jack cheese with peppers, divided |
2 cups seasoned shredded chicken |
3/4 cup sour cream |
1 (4.5-ounce) can chopped green chiles, drained |
8 (8-inch) flour tortillas |
2 tablespoons butter, melted |
1 (10-ounce) can enchilada sauce |
garnishes: chopped fresh cilantro; thinly sliced, seeded tomatoes |
Directions:
1. Stir together 1 cup shredded Monterey Jack cheese, chicken, sour cream, and green chiles. 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. Brush tops of rolled tortillas evenly with butter.
2. Bake, uncovered, at 350° for 15 minutes or until lightly browned. Pour enchilada sauce evenly over top, and sprinkle evenly with remaining 1 cup cheese. Bake 15 more minutes or until bubbly. Garnish, if desired.
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