Chicken Enchiladas


Using a 9×13 PAN

INGREDIENTS:

* 3-4 cups Shredded chicken 
* 3 CUPS MONTEREY JACK CHEESE
* 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
* 12-15 CORN TORTILLAS
* 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
* 1 1/2 – 2 CUPS SOUR CREAM
* SALT & 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 and then remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon 1/3 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.

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