Wednesday, August 14

QUICK AND EASY WEEKNIGHT CHICKEN ENCHILADAS

These easy, cheesy chicken enchiladas come 
together in a snap and are faster and way more delicious than fast food.
SERVES 4

INGREDIENTS
  • 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

WHAT TO DO
  • 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.
ENJOY!
~THE DOMESTIC CURATOR~
RONDA

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