Chicken and Green Chili Enchiladas

Name: Chicken and Green Chili Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 4 1/2 cups shredded cooked chicken; 1 (4 ounce) can chopped green chilies, undrained; 1 1/2 cups light sour cream, divided; 1 (8 ounce) package mexican shredded taco cheese, divided; 16 corn tortillas, warmed (6 inch); 3 (10 ounce) cans red enchilada sauce, warmed

Submitted by Thea

"I saw this on the back of a Kraft cheese bag and thought it looked yummy. I'm pretty sure I will have to change this up a bit...maybe add onions, garlic and tomatoes. I'll update after I make this next week..."

Download

photo by WiGal

Ready In:: 45mins
Ingredients:: 6
Serves:: 8

ingredients

4 ¹⁄₂ cups shredded cooked chicken
1 (4 ounce) can chopped green chilies, undrained
1 ¹⁄₂ cups light sour cream, divided
1 (8 ounce) package mexican shredded taco cheese, divided
16 corn tortillas, warmed (6 inch)
3 (10 ounce) cans red enchilada sauce, warmed

directions

Heat oven to 375 degrees.
Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
Spread 1 cup sauce onto bottom of 13x9 pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
Bake 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes or until melted. Serve topped with remaining sour cream.

Questions & Replies

Got a question? Share it with the community!

Reviews

Muy Bueno! DS made this for our lunch and rated it a 5 immediately. If you looking for an easy dish for leftover poultry, this is it! He used queso blanco para fundir from Chihuahua for the cheese and plain low fat yogurt for the sour cream. Gracias, Lazy Chef 2 for a wonderful Mexican dish. Made for ZWT5 for Zaar Chow Hounds.

WiGal