Chicken Enchiladas
Source of Recipe
In Style
List of Ingredients
- 4 cups shredded Monterey Jack cheese, divided
- 2 cans (19 oz each) red enchilada sauce
- 2 cans (4 oz each) chopped green chilies
- 2 cups sour cream, divided
- 1 Tbsp sugar
- 2 tsp ground cumin
- 8 cups cooked, shredded chicken (from two preroasted chickens from supermarket)
- 24 flour tortillas (8")
Instructions
- Heat oven to 400 degrees. In a large bowl combine 2 cups cheese, 1 can enchilada sauce, all green chilies, 1 cup sour cream, sugar and cumin. Stir in cooked chicken. Lightly spray two 13"x9" baking dishes with nonstick cooking spray. Place one tortilla on a clean work surface. Spread 1/3 cup filling along center of tortilla, gently roll, and place seam-side down in dish. Repeat with the process until all ingrediants have been used. Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining cup of sour cream, and sprinkle remaining 2 cups of cheese over that. Bake in heated oven 15 minutes, or until enchiladas are heated through and bubbling.
Final Comments
12 servings
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