Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Makes 4 to 6 servings
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett 

How to Make It

Step 1

Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up.

Step 2

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

Step 3

Bake at 350° for 30 to 35 minutes or until golden brown.

Step 4

Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

Step 5

*Monterey Jack cheese may be substituted.

Step 6

To Make Ahead: Prepare recipe as directed through Step Cover with aluminum foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Steps 3 and

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