Chicken Encilada's

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READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 ounce) cans chicken, drained (or leftover turkey or frozen breasts, or whatever, so long as it's cooked)
  • 1
    (4 1/4 ounce) can diced green chilies
  • 12
    cup diced onion (brown onions)
  • 2
    cups shredded Mexican blend cheese, divided
  • 2
    (10 ounce) cans green enchilada sauce
  • 12
  • 12
    12 count fajita size tortillas or 10 count burrito-size flour tortillas
  • optional shredded lettuce, salsa, diced bell peppers and sour cream
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DIRECTIONS

  • In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
  • In another bowl, combine enchilada sauce and sour cream until well blended.
  • Add 1/2 cup of the enchilada sauce to the chicken mixture.
  • Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish.
  • Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish.
  • Pour remaining enchilada sauce over the tortillas.
  • Sprinkle with remaining cheese.
  • Bake 25-30 minutes or until hot.
  • If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.
  • Serves 6 (More like 8-10 depending on how much meat you use!).
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