Wednesday, October 10, 2012

Chicken Enchiladas

By special request: Chicken Enchiladas
serves 6-8
2 cans mild enchilada sauce, divided
2 cups chopped, cooked chicken
1/2 cup sour cream
1 dried jalapeno pepper chopped
1/4 tsp salt
2 cups shredded Monterey Jack cheese, divided
10 flour tortillas

Preheat oven to 350 degrees. Pour 1 can of enchilada sauce in a 9X13 baking dish. In a large bowl combine chicken, sour cream, jalapeno and salt. Stir in 1 cup cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas and place, seam side down in prepared baking dish. Pour remaining 1 can enchilada sauce over top, sprinkle with remaining 1 cup cheese. Bake, uncovered for 30 minutes or until cheese is melted. Enjoy!

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