Chicken Enchiladas (Southern Living, February 2000)

Name: Chicken Enchiladas (Southern Living, February 2000)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 3 cups cooked chicken, chopped; 2 cups monterey jack pepper cheese, shredded; 1/2 cup sour cream; 1 (4 1/2 ounce) can green chilies, drained and chopped; 1/3 cup fresh cilantro, chopped; 8 (8 inch) flour tortillas; vegetable oil cooking spray; 1 (8 ounce) container sour cream; 1 (4 1/2 ounce) can tomatillo salsa verde; 1 tomatoes, diced; 1 avocado, chopped; 1 green onion, chopped; ripe olives, sliced; cilantro, chopped

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Recipe by whipcole_4660585

This is the best chicken enchilada dish with a tomatillo salsa verde sour cream sauce.

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READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3

cups cooked chicken, chopped
2

cups monterey jack pepper cheese, shredded
¹⁄₂

cup sour cream
1

(4 1/2 ounce) can green chilies, drained and chopped
¹⁄₃

cup fresh cilantro, chopped
8

(8 inch) flour tortillas
vegetable oil cooking spray
1

(8 ounce) container sour cream
1

(4 1/2 ounce) can tomatillo salsa verde
Toppings
1

tomatoes, diced
1

avocado, chopped
1

green onion, chopped
ripe olives, sliced
cilantro, chopped

DIRECTIONS

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

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