Chicken Enchiladas

Recipe from

Southern Living


3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) jar tomatillo salsa
Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives


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.

April 2004
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