| | Directions | | Heat oven to 400°. In a large bowl, combine 1 cup cheese, 1 can enchilada sauce, all green chilies, /2 cup sour cream. sugar and cumin. Stir in cooked and shredded chicken. Lightly spray 13x9" baking dish with non-stick cooking spray. Place 1 tortilla on a clean work surface. Spread 1/3 cup filling along the center of tortilla, gently roll and place seam down in dish. Repeat the process until all ingredients have been used. Evenly divide the remaining can of enchilada sauce over enchiladas, dot with remaining 1/2 cup sour cream and sprinkle remaining 1 cup of cheese over that. Bake in heated oven for 15 minutes, or until the enchiladas are heated through and bubbling. |
|
|
| Ingredients | | - |  | 2 cups Monterrey Jack cheese, divided |
| - | | 2 cans red enchilada sauce (9 ounce cans) |
| - | | 1 can green chilies, chopped (4 ounce can) |
| - | | 1 cup sour cream, divided |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon ground cumin |
| - | | 4 cups cooked, shredded chicken from store bought pre-roasted chicken |
| - | | 12 flour Tortillas |
| |
| |
