Chicken Enchiladas

This was quick weeknight meal. It took only minutes to put together. I really liked the sauce on top of the enchiladas. Tadd prefers corn tortillas, so we will probably stick with the taquitos we recently made and add this sauce on top of them. We served the enchiladas with chips and homemade salsa.

Southern Living Enchiladas
(Printable Recipe)

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Stir together the following:

3 cups cooked, chopped chicken (I marinated chicken in Lawry's Mesquite & Lime marinade and grilled it)
2 cups shredded Monterrey Jack cheese with jalapeno peppers
½ cup sour cream
1 can chopped green chilies, drained
1/3 cup chopped fresh cilantro

Sauce:
4 oz. Sour cream,
4 oz. Salsa verde

Toppings:
Diced tomato
Chopped avocado
Sliced black olives
Chopped Cilantro

Spoon chicken mixture evenly over 8 (8-inch) flour tortillas & roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat with vegetable cooking spray. Bake at 350 for 35-40 minutes or until golden brown. Top with sauce & toppings.

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