Wednesday, March 3, 2010

Chicken Enchiladas

This is one of my standbys..... whenever i don't know what to make for dinner I usually go for these enchiladas. If you like the more smothered and soft enchiladas you might not like these, they are crispy on the outside and topped with sauce after baking.
Chicken Enchiladas
3 cups cooked shredded chicken - I shred mine in the food processor with the grating blade
2 cups shredded Monterey Jack cheese
1/2 to 1 cup sour cream
1 (4.5 oz) diced green chiles
8 flour tortillas - soften before filling by placing in microwave for a few seconds
Cooking Spray
1 (8oz) sour cream
1 (8oz) jar tomatillo salsa
1/2 can rotel tomatoes
green onions, avacado
Stir together first 4 ingredients and spoon mixture down center of flour tortillas and roll up. Arrange seam side down in lightly sprayed 13x9 dish. Coat tortillas with cooking spray and bake at 350 for 30 minutes.
Stir together sour cream, salsa and rotel. Spoon over hot enchiladas and sprinkle with desired toppings.

1 comment:

  1. This is a staple at our house too ... and love summer when I can use fresh tomatoes!