Womans Day Chicken Enchiladas

Submitted by Chef #400783aka pat

"This a recipe found in Womans Day mag changed by me to suit our tastes. Prep time is quick if chicken is already cooked. Used 3 to 4 chicken breasts simmered in chick broth till done, then shredded."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 8 tortillas
• Serves: 5

ingredients

• 3 cups cooked chicken, shredded
• 1 cup nonfat sour cream
• 1 1⁄2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 (4 1/2 ounce) can chopped green chilies, mild
• 4 ounces shredded monterey jack cheese
• 1 (12 ounce) jar green chili salsa (salsa verde)
• 1⁄2 cup water
• 1 (10 ounce) package flour tortillas
• Pam cooking spray

directions

1. In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese.
2. Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish.
3. Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish.
4. Heat oven to 350°F.
5. Pour remaining sauce and cheese over and bake uncovered 35 minutes.