Ingredients:
- 1 cup sour cream
- 2 cups shredded cooked chicken (Audra cooks chicken in crockpot all day on low to make it super easy to shred)
- 1 1/2 cups shredded co-jack cheese – divided
- 1/4 cup salsa *
- 1 t. cumin
- 6-8 tortillas
Directions: Mix above ingredients together, leaving 1/2 cup cheese for top, then spoon into tortillas. Place in 9×13 pan, cover with foil, and bake at 350 for 30 minutes. Sprinkle with remaining cheese, then bake uncovered for 5 more minutes to melt the cheese. If you want, you can pour salsa over the top of the enchiladas before you bake them – it makes the tortillas a little softer.
*Note from Audra: I used green enchilada sauce instead of salsa. I put 1/4 cup of green enchilada sauce into the chicken mixture and poured the rest of the can over the enchiladas before baking. Then I served with red salsa on the side.
To freeze:
***Wrap the enchiladas individually in foil to keep them fresher, then put them in a ziplock freezer bag. DO NOT BAKE THEM IN THE FOIL!!!! ***
To use frozen:
Thaw. Unwrap each enchilada. Place in 9×13 pan, cover with foil, and bake at 350° for 30 minutes. Sprinkle with cheese, then bake uncovered for 5 more minutes to melt the cheese.
Servings: 5
