Yield
Makes 4 servings

How to Make It

Step 1

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.

Step 2

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

Step 3

Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.

Ratings & Reviews

AVdoll's Review

kpowell143
May 28, 2010
FABULOUS!!!!! One of the best enchilada recipes we've tried. In order to speed assembly we bought a roasted chicken. We added fresh garlic. And we used salsa instead of the tomatillo. (It was just easier to find at the end of the day.) The is already a favorite of ours. This would be good for a crowd for a casual dinner.

kpowell143's Review

AVdoll
April 28, 2009
This is the BEST recipe for enchiladas with green sauce! My husband LOVED it!! If you want it spicier just add more of the green tomatillo salsa. I can't wait to serve this dish to my mother-in-law! She'll be so impressed!!