Green chicken Enchiladas

Makes 8

8 6-inch corn tortillas

12/3 cup shredded, cooked chicken

8 ounces shredded Monterey Jack cheese, divided

10-ounce can green chile enchilada sauce

4-ounce can diced green chilies

¼ cup water

¼ cup sour cream

1. Preheat oven to 425 degrees. Wrap tortillas in foil and place them in the hot oven.

2. While tortillas warm, mix together chicken, 1 cup cheese and green chilies in a medium mixing bowl. Set aside.

3. Place green chile enchilada sauce, water and sour cream in a blender and blend until smooth. Remove tortillas from oven. Spread half the green sauce mixture in a 13-inch by 9-inch glass baking dish, sprayed with nonstick cooking spray.

4. Spoon a few tablespoons of the chicken mixture into each tortilla and roll to close. Place each tortilla in the prepared baking dish seam-side down. Pour remaining green sauce over the filled tortillas. Cover baking dish with foil and bake for 15 minutes.

5. Uncover dish and sprinkle with remaining cheese. Bake 8 minutes more, or until cheese is melted and bubbly.

-- Dana Chavez





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