- 3 cups cooked chicken (I cook mine in the crock pot for easiest shredding)
- 2 cups shredded pepper jack cheese
- 1.5 cups sour cream, divided
- 1 (4.5 oz) can chopped green chiles, drained
- 8 (8 inch) flour tortillas (or corn if you prefer)
- 1 cup green taco sauce
- optional toppings (olives, tomato, avocado, green onions, cilantro, lime etc.)
Preparation:
Preheat oven to 350 degrees. Lightly coat a baking pan with nonstick spray. In a bowl, combine chicken, cheese, 1/2 cup sour cream and chopped chiles. Spoon chicken evenly over tortillas and roll up. Arrange, seam side down, in pan. Bake for 20-30 minutes or until heated through. Stir remaining cup sour cream and taco sauce and spoon over hot enchiladas. Sprinkle with additional toppings (olives, tomato, avocado, green onions, cilantro, lime etc.) if desired.