Ingredients:
2 cups
chicken, cooked & shredded
2 cups
monterey jack cheese, shredded
1 - 19
oz. can Las Palmas Green Chile Enchilada sauce
1 cup
sour cream
6-8 corn
tortillas
1 - 4.5
oz. can chopped green chiles
Salt and
pepper
Instructions:
1. In a
small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
2. In a small
skillet, bring enchilada sauce to boil. Remove from heat.
3. Dip each
tortilla into heated sauce for a few seconds to soften.
4. Spoon ⅓
cup of chicken mixture and 2 tablespoons sour cream down 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.
5. Roll the
tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
6. Pour
remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
7. Bake 20
minutes at 350. Makes 4 servings.
