This was quick weeknight meal. It took only minutes to put together. I really liked the sauce on top of the enchiladas. These can be assembled ahead of time and either frozen or stored in the fridge until you are ready to bake them. Serve this with some black beans and Mexican rice for a quick and delicious weeknight meal!
adapted from myrecipes.com
- 3 cups cooked, chopped chicken
- 2 cups shredded Pepper Jack cheese
- ½ cup sour cream
- 1 (4oz) can chopped green chilies, drained
- ⅓ cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- ½ cup Sour cream
- ½ cup Salsa verde
Preheat oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
Stir together chicken, cheese, ½ cup sour cream, green chilies and cilantro. Spoon chicken mixture evenly over 8 (8-inch) flour tortillas and roll up. Arrange in baking dish.
Bake for 35-40 minutes or until golden brown. Whisk together ½ cup sour cream and salsa verde. Pour over baked enchiladas.
Top with your favorite taco toppings, if desired.