Made this today for my youth small group of 11th grade girls. They really liked it! I used Rotel tomatoes instead of the green chilies like others did. I also added about 1/4 cup sour cream to the filling. I used green salsa verde instead of taco sauce for the topping. We didn't even add any of the optional toppings, except the Mexican cheese (couldn't find Monterey Jack with peppers). Next time I think I'll try corn tortillas lightly fried instead of flour tortillas, just to make them authentic enchiladas. Very good!
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- 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) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
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