Green Enchiladas

Green Enchiladas is a dish that you make knowing you are looking forward to the leftovers. I love the creaminess and tang of the sauce.

• Ready In: 30 mins
• Serves: 5
• Yields: 10 enchiladas

Ingredients

• 1  cup fat free sour cream
• 1 (16 ounce) jar green chili salsa
• 10  corn tortillas or 10  fat free flour tortillas (6 to 8 inches in diameter)
• 2 1⁄2 cups  shredded  cooked chicken (leftovers from Crockpot Chicken Taco Meat recipe by Recipezaar is really good in this dish) or 2 1⁄2 cups  refried beans (depending of course if you want meat or not)
• 1  cup  shredded fat-free monterey jack cheese
•  sour cream, for topping if desired

Directions

1. Heat oven to 350 degrees F.
2. Stir 1 cup sour cream into salsa.
3. Dip each tortilla into sauce to coat both sides.
4. Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
5. Place seam sides down in ungreased rectangular baking dish.
6. Pour remaining sauce over enchiladas.
7. Sprinkle with cheese.
8. Bake uncovered about 15 minutes or until cheese is melted.
9. Serve with sour cream if desired.