An easy 30-minute family favorite filled with chicken and cheese.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 5
Calories 484kcal
Author Rachel Ballard
Ingredients
1 1/2cupschicken breast cooked and shredded
16ouncesgreen chile enchilada sauce
1 4-ouncecan chopped green chiles
1 1/2cupsMonterey Jack cheese
1cupsour cream
10medium tortillas
2tablespoonscilantrochopped
3green onionschopped
1medium tomatochopped
Instructions
Preheat the oven to 425.
Spray a 9x13 baking pan with cooking spray and set aside.
In a bowl, mix the chicken, green chiles, half of the cheese and and 1 cup of the green chile enchilada sauce. Set aside.
In another bowl, mix the remaining enchilada sauce and the sour cream. Pour half of this mixture into the bottom of your baking pan.
Working with one tortilla at a time, scoop about 2 tablespoons of the chicken mixture down the center. Roll up, and place them in your dish, seam side down. Repeat with the others lining them up close together (touching) in your pan.
Top with the remaining sauce and cover with cheese.
Bake until the cheese is melted, 25 minutes. Top with cilantro, onions and tomato. Serve hot.