Ingredients
4cupschicken,cooked shredded
1ozgreen chiles,can, diced, drained
¼tspgarlic powder
½tspcumin
¼tsponion powder
3cupsmonterey jack cheese,shredded, divided use
1cupcheddar cheese,shredded, divided use
14corn tortillas
20ozmild green enchilada sauce,can
1cupsour cream
Salt and pepper,to taste
fresh cilantro, diced tomatoes,chopped, optional
Cooking spray
Preparation
Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray.
In a medium bowl, mix together the monterey jack and cheddar cheeses.
In a large bowl, mix together the chicken, ½ of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.
Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of sour cream down the center of each tortilla. Add approximately ⅓ cup of the chicken mixture, then tightly roll up the tortilla and place it seam side down in the pan.
Repeat the process with the remaining tortillas.
Pour the enchilada sauce over the top of the pan, then top the enchiladas with the remaining cheese.
Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.
