Southern Living Enchiladas
Stir together the following:
3 cups cooked, chopped chicken {I boil a fresh whole chicken & de-bone}
2 cups shredded Monterrey Jack cheese with jalapeno peppers
½ cup sour cream
1 can chopped green chilies, drained
1/3 cup chopped fresh cilantro
Sauce:
4 oz. Sour cream,
4 oz. Salsa verde
Toppings:
Diced tomato
Chopped avocado
Sliced black olives
Chopped Cilantro
Spoon chicken mixture evenly over 8 {8-inch} flour tortillas & roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat with vegetable cooking spray. Bake at 350 for 35-40 minutes or until golden brown. Top with sauce & toppings.
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