- 1 rotisserie chicken, shredded.
- two 8 oz green chile enchilada sauce packages
- one 4.5 oz can chopped green chiles
- two 8 oz bags of shredded Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas
- 3 cilantro springs chopped
- 3 green onions chopped
- 1 medium tomato chopped
Preheat the oven to 425 F degrees.
Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and 8 oz of the Monterey Jack cheese.
In another bowl, stir together the remaining enchilada sauce (8 oz) and the sour cream. Pour half of the sauce into a 9×13 inch baking dish.
Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
Place the dish in the oven and bake for 25 minutes.
Top with chopped cilantro, green onions, and tomatoes before serving.
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