Mmmm, Mmmm Good...Chicken Enchiladas

CHICKEN ENCHILADAS

prep: 15 min

cook: 40 min

3 cups chopped cooked chicken (I use pre-cooked fajita seasoned chicken)

2 cups (8oz) shredded Monterey Jack cheese w/ peppers

1/2 cup sour cream

1 (4.5oz) can chopped green chilies, drained

1/3 cup chopped fresh cilantro

8 (8") flour tortillas 

1 (8oz) container of sour cream

1 (8oz) jar Tomatillo salsa

Toppings: dices tomatoes, chopped avocado, sliced ripe olives, chopped cilantro, chopped green onions

Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla and roll up. Arrange, seam side down, in a lightly greased 13"x9" baking dish. Coat tortillas with cooking spray. Bake at 350 degrees for 30-35 minutes or until golden brown. Stir together 8 oz. container of sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings. Yield 4 servings.

I am not a Mexican food lover but I really enjoyed this recipe. I have not made them in awhile because I have been trying to keep my diet Raw but this recipe is super easy! It's one of those recipes you make when "company is coming over". Yummy.

Adios!

Recipe from Southern Living