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Chicken Enchiladas
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Makes 8 enchiladas, 4 servings

Ingredients
1 1/2 cups (6 oz.) shredded mild cheddar cheese
2 cups cooked chicken chunks, torn to shreds
1 large can (7 oz.) diced green chilies, drained
8 corn tortillas
about 1/2 cup sour cream
Enchilada sauce

Directions
Set 1/2 cup cheese aside.
Mix together remaining cheese , chicken, and chilies.
Pour sauce into 8 or 9 inch pan.
Coat 1 tortilla with sauce, then set in a 9 by 13 inch pan.
Spoon 1/8 of the chicken mixture down the center of the tortilla.
Roll to enclose filling; place, seam side down, in pan. Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas.
Sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.

The Cook:  Linda Groeling Keywords: Mexican, chicken, tortilla, enchiladas
Category: Mexican
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #488 was added on March 02, 2009 by deebeeeff and last updated on October 29, 2021.


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