Prep 20 mins
Cook 45 mins
I found this on an insert found on a can of Old El Paso green chilies. This is really good. My kids are very picky and love this.
- 1 (19 ounce) can enchilada sauce, Old El Paso
- 2 cups cooked chicken, diced
- 1 1⁄2 cups monterey jack cheese, shredded
- 1 cup sour cream
- 1 (4 1/2 ounce) can green chilies, chopped, Old El Paso
- 1 (11 1/2 ounce) package flour tortillas, burrito size
- 1 cup cheddar cheese, shredded
- Heat oven to 350°F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
- Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover baking dish with foil.
- Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions, if desired.
I like these because they combine the regular "white" chicken enchiladas with the "red" sauce that's usually in beef/cheese enchilladas without them being too dry. I added a can of cream of chicken soup to the chicken mixture (because every other chicken enchillada recipe adds this) and added some of the enchillada sauce to the chicken mixture. My whole family liked these.
I just made these, (and just ate them, too) :). Excellent recipe, thank you SandieTX :).
These enchiladas were really good and so easy to make! The recipe make 8 huge enchiladas and the leftovers were delicious the next day as well!