CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)

Chicken Enchiladas (Southern Living, February 2000) image

Provided by whipcole_4660585

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

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3 cups cooked chicken, chopped
2 cups monterey jack pepper cheese, shredded
1/2 cup sour cream
1 (4 1/2 ounce) can green chilies, drained and chopped
1/3 cup fresh cilantro, chopped
8 (8 inch) flour tortillas
vegetable oil cooking spray
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can tomatillo salsa verde
1 tomatoes, diced
1 avocado, chopped
1 green onion, chopped
ripe olives, sliced
cilantro, chopped

Steps:

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5