Ingredients

The following ingredients have 4 Servings
  • 2 cup chicken (cooked and shredded)
  • 2 cup Colby jack cheese (shredded)
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 cup sour cream
  • 6-8 corn tortillas
  • 4.5 oz can chopped green chiles
  • salt and pepper to taste

Instruction

  • Preheat the oven to 350°F.
  • In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.
  • In a small skillet, bring enchilada sauce to a boil. Remove from heat.
  • Dip each tortilla into the heated sauce for a few seconds to soften.
  • Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
  • Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
  • Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
  • Bake for 20 minutes.