Chicken Enchiladas (Southern Living, February 2000)

Name: Chicken Enchiladas (Southern Living, February 2000)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 3 cups cooked chicken, chopped; 2 cups monterey jack pepper cheese, shredded; 1/2 cup sour cream; 1 (4 1/2 ounce) can green chilies, drained and chopped; 1/3 cup fresh cilantro, chopped; 8 (8 inch) flour tortillas; vegetable oil cooking spray; 1 (8 ounce) container sour cream; 1 (4 1/2 ounce) can tomatillo salsa verde; 1 tomatoes, diced; 1 avocado, chopped; 1 green onion, chopped; ripe olives, sliced; cilantro, chopped

Submitted by whipcole_4660585

"This is the best chicken enchilada dish with a tomatillo salsa verde sour cream sauce."

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Ready In:: 55mins
Ingredients:: 14
Serves:: 6-8

ingredients

3 cups cooked chicken, chopped
2 cups monterey jack pepper cheese, shredded
¹⁄₂ cup sour cream
1 (4 1/2 ounce) can green chilies, drained and chopped
¹⁄₃ cup fresh cilantro, chopped
8 (8 inch) flour tortillas
vegetable oil cooking spray
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can tomatillo salsa verde
Toppings
1 tomatoes, diced
1 avocado, chopped
1 green onion, chopped
ripe olives, sliced
cilantro, chopped

directions

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.