Sunday, March 11, 2012

Tex-Mex Chicken Enchiladas

Tex-Mex Chicken Enchiladas
serves 4 to 6
recipe found on
These were delicious!

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream 
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas 
Vegetable cooking spray 
1 (8-ounce) container sour cream 
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

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.

Karl's reaction: "These are good! I'd order these off a fresco menu at a restaurant!"

My take: Loved these. Mad that I made them with fat free sour cream, but those labels can be deceiving sometimes! Still tasted good. Will make again.


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