Ingredients

The following ingredients have 4 Servings
  • 3 cups green enchilada sauce (or one 28 ounce can)
  • 2 cups shredded chicken (cooked)
  • 2 cups colby jack cheese (shredded)
  • 1 cup sour cream
  • 10 corn tortillas
  • ¼ cup colby jack cheese (for topping)
  • ¼ cup finely chopped tomatoes (for topping, optional)
  • 1 tablespoon cilantro (for topping, optional)
  • 2 green onions (sliced for topping, optional)

Instruction

  • Preheat oven to 350°
  • Lightly spray an 11 x 7 baking dish with a nonstick spray
  • Heat enchilada sauce in a pan. Pan should be large enough to dip a tortilla into pan.
  • Combine chicken, 2 cups of cheese and sour cream together in a bowl
  • Working with one tortilla at a time, dip tortilla into heated sauce and place on a plate.
  • Place 1/4 cup of filling on top of tortilla.
  • Roll tortilla up and place in a baking dish, seam side down
  • Continue with remaining tortillas
  • Top with remaining green chili sauce and sprinkle with 1/4 cups of cheese
  • Bake uncovered in a preheated 350° oven for 25 minutes until heated through and cheese lightly browned
  • Let enchiladas rest at room temperature for 5 minutes and then top with chopped tomatoes, cilantro and green onions