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Chicken Enchiladas

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

 

Hands-on time 15 mins
Total time 45 mins
Yield Makes 4 to 6 servings
Chicken Enchiladas are a favorite Tex-Mex one-dish meal for most families. They're an easy make-ahead meal that can be frozen for up to one month. Think about these enchiladas when time is tight.

Ingredients

  • 3 cups chopped cooked chicken
  • 2 cups (8 oz.) shredded pepper Jack cheese*
  • 1/2 cup sour cream
  • 1 (4.5-oz.) can chopped green chiles, drained
  • 1/3 cup chopped fresh cilantro
  • 8 (8-inch) soft taco-size flour tortillas
  • Vegetable cooking spray
  • 1 (8-oz.) bottle green taco sauce
  • 1 (8-oz.) container sour cream
  • Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro

How to Make It

  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.

  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.

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

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

  5. *Monterey Jack cheese may be substituted.

  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