I’ve been making these chicken enchiladas for years….it’s one of my favorite enchilada recipes that I found in Southern Living magazine.
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Pepper Jack or Monterey Jack cheese
1/2 cup sour cream
1 (4.5-oz.) can chopped green chiles, drained
8 – 10 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
1 (8-oz.) green taco sauce
1 (8-oz.) container sour cream
Optional Toppings: chopped tomatoes, chopped avocado, sliced green onions, coarsely chopped fresh cilantro
Preheat oven to 350°. Stir together first 4 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish or pan. Lightly coat tops of tortillas with cooking spray.
Bake at 350° for 30 to 35 minutes or until golden brown.
Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.
To Make Ahead: Prepare recipe as directed without baking. 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 before baking.
Adapted by Southern Living