Ingredients
The following ingredients have 4 Servings
- 4 cups cubed cooked chicken (you can buy rotisserie chicken or I often use the leftovers from my Roast Chicken Chicken)
- 1 can (28 ounces green enchilada sauce)
- 1 can (4 oz chopped green chiles)
- 3/4 cup sour cream
- 1/2 cup 4 oz cream cheese
- 8 corn or flour tortillas
- 16 ounces shredded Monterey Jack or Cheddar-Jack cheese
- Pepper to taste
- Optional: 1 can black beans (rinsed and drained)
- Optional: diced fresh tomatoes
Instruction
- Preheat oven to 375F. Spray a 9"x13" baking pan with non-stick spray.
- Spray a large non-stick skillet with nonstick spray. Heat the chicken, sour cream, chiles and cream cheese just until the cream cheese is melted and everything is mixed.
- Remove from heat and stir in black beans (if you are using them).
- Fill the tortillas with about 1/3 cup of the filling each. Place filled tortillas, seam-side down in the baking dish
- Pour enchilada sauce evenly over the enchiladas.
- Top with shredded cheese
- Cover with foil and bake at 375 for about 30 minutes
- Uncover and bake for another 10 - 15 minutes or until bubbly and the cheese on top is slightly browned.
- Top with diced tomatoes before serving (optional)
