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Las Palmas Chicken Enchiladas

2017-09-11
Las Palmas Chicken Enchiladas
Ingredients
  • 2 cups chicken, cooked & shredded
  • 2 cups monterey jack cheese, shredded
  • 1 – 19 oz. can Las Palmas Green Chile Enchilada sauce
  • 1 cup sour cream
  • 6-8 corn tortillas
  • 1 – 4.5 oz. can chopped green chiles
  • Salt and pepper
Instructions
  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
  2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.
  5. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
  6. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 20 minutes at 350. Makes 4 servings.

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