Tracie Hilliard Cheesy Chicken Enchiladas
In The Refrigerated Meat Case
Cheesy Chicken Enchiladas
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 25min
Serves 4
Ingredients
1 cup shredded cheddar cheese
1 cup shredded Monterey cheese
Non-stick cooking spray
8 flour tortillas
Salt and pepper to taste
1 10-oz can diced tomatoes
1 4.5-oz can chopped green chilis
1 cup cilantro leaves
1/2 cup sour cream
Step 1
Preheat oven to 350°.
Step 2
In a medium bowl, combine both cheeses; set aside. Spray a 13x9x2 pan with no-stick spray. Rub tortillas lightly with water and microwave for about 10 seconds or until warm.
Step 3
Cut cooked chicken meat into bite size pieces, divide evenly among each tortilla; sprinkle with salt and pepper to taste.
Step 4
Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted. Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted.
Step 5
Meanwhile, put tomatoes and chilies in a small saucepan; heat through. Stir in cilantro, then top each enchilada with heated sauce and a tablespoon of sour cream.
22 MIN
