These flour enchiladas are little more summery and really good with lots
of additional fresh toppings like a homemade pico and lots of avocado.
6 cups of chopped chicken, cooked
4 cups (16 oz) Monterey Jack, grated
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, drained
16 (8 inch) flour tortillas
Vegetable cooking spray
16 oz sour cream
16 oz green or red taco sauce (I prefer red..this is different from salsa)
Topping ideas:
Diced tomatoes, chopped avocado, green onions, black olives, cilantro, pico de gallo
Stir chicken, cheese, sour cream and chilies together. Lightly spray the
baking pan. Spoon chicken mixture evenly into each tortilla and roll up
and arrange in the pan. Coat tortillas with cooking oil spray.
Bake
350 degrees for 35-40 minutes or until golden brown.
While enchiladas
are baking, stir together sour cream and taco sauce to spoon over hot
enchiladas. Sprinkle with toppings of your choice.
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