Chicken Enchiladas - Double Batch
Cindy Munson
ingredients
- 4 cups shredded Monterey Jack cheese, divided
- 2 cans (19 oz.) red enchilada sauce
- 2 cans (4 oz. each) chopped green chiles
- 2 cups sour cream, divided
- 1 tbsp sugar
- 2 tsp ground cumin
- 8 cups cooked, shredded chicken (from two preroasted chickens from the supermarket)
- 24 flour tortillas (8 inch)
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notes
I usually half this recipe. The full recipe makes 2 9x13 pans. You can also get by with one chicken, if need be.
Source: Cindy Munson
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