Easy Chicken Enchiladas
Janet Hulsey
From Meredith Sorrell
ingredients
- 5 enchiladas per pan
- 1 whole rotisserie chicken, shredded
- 2 cans red enchilada sauce (10 oz)
- 2 cups Colby jack cheese
- 1 small can diced green chilies
- 1 cup sour cream
- 1 tsp. cumin
- 1 tbsp. Sugar
- About 10 8" tortillas
directions
- 1
Preheat oven to 350 degrees. Spray 9 X 13” baking dish with cooking spray. Combine 1 can red enchilada sauce, 1 cup cheese, 1/2 cup sour cream, green chilies, cumin, and sugar in a large bowl. Add shredded chicken and stir. Place approx. 1/3 cup of chicken filling down center of each tortilla and roll up. Place seam-side down in baking dish.
- 2
Place second can of enchilada sauce over top of enchiladas. Sprinkle with 1 cup of cheese. Place dab of sour cream over top of each enchilada. Bake at 350 for 20 minutes or until warm and bubbly.
Source: Janet Hulsey
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