Chicken Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 3 cups chopped cooked chicken (i like to use rotisserie chicken breast)
• 2 cups shredded monterey jack pepper cheese
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1/3 cup fresh cilantro, chopped
• 8 flour tortillas (8 inch size)
• 8 ounces sour cream
• 8 ounces green tomatillo sauce
• sliced black olives
• chopped tomato
• shredded lettuce
• sliced avocado
• sliced green onion

Recipe

• 1 stir together chicken, cheese, 1/2°c sour cream, chiles, and cilantro.
• 2 spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches place seem side down in lightly greased 9x13 dish.
• 3 coat the tops of enchiladas with cooking spray.
• 4 bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned. (if they've been in the fridge for a couple hours, they may take 45 minutes to bake).
• 5 stir together sauce ingredients.
• 6 once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado.