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.
Southern Living DECEMBER 2011
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.
*Monterey Jack cheese may be substituted.
To Make Ahead: Prepare recipe as directed through Step 2. 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 4.
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