LOFING'S LEGENDARY GREEN ENCHILADAS

LOFING'S LEGENDARY GREEN ENCHILADAS image

Number Of Ingredients 7

One 16-ounce or 20-ounce can green enchilada sauce, mild or medium
1 pound cooked chicken, shredded, without skin or bone (store-bought rotisserie chicken is fine)
3/4 pound pepper Jack cheese, shredded
One 12-ounce container sour cream
1 cup milk
10 to 15 flour tortillas
One 4-ounce can mild green chilies, diced

Steps:

Preheat oven to 350 degrees. Take all ingredients out and form an assembly line near the stove and place an empty plate and a lasagna pan on the counter. Arrange the following ingredients near the plate: enchilada sauce, chicken, cheese, sour cream, green chilies. Spread about 1/2 cup of enchilada sauce, or enough to coat, in the bottom of the lasagna pan. In a skillet big enough to fit a tortilla, warm the milk over low heat (but don't let it scorch - it should just be warm to the touch). Run one tortilla through the warm milk and then place it on the plate. Spread a small palmful of chicken - about 1/4 cup - toward the top of the tortilla and top with a sprinkling of cheese and a dollop of sour cream. Wrap up the tortilla like a burrito and place in the lasagna pan. Repeat these steps until the pan is full. Top with enchilada sauce - enough to cover the tortillas, but not so much that they're swimming in sauce (you may have sauce left over). Sprinkle the remainder of the cheese on top of the enchiladas and top with green chilies. Cover the pan with foil and bake for 45 minutes. Per serving based on 8 servings using 16 ounces of green enchilada sauce, 10 flour tortillas and chicken breasts: 699 cal.; 40 g pro.; 59 g carb.; 33 g fat (17 sat., 8 monounsat., 2 polyunsat., 6 other); 121 mg chol.; 862 mg sod.; 3 g fiber; 3 g sugar; 43 percent calories from fat.