Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13- x 9-inch baking dish. Coat tortillas with cooking spray.
Bake at 350° for 30 minutes or until golden brown.
Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.
FABULOUS!!!!! One of the best enchilada recipes we've tried. In order to speed assembly we bought a roasted chicken. We added fresh garlic. And we used salsa instead of the tomatillo. (It was just easier to find at the end of the day.)
The is already a favorite of ours. This would be good for a crowd for a casual dinner.
This is the BEST recipe for enchiladas with green sauce! My husband LOVED it!! If you want it spicier just add more of the green tomatillo salsa. I can't wait to serve this dish to my mother-in-law! She'll be so impressed!!
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