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Ingredients
2 (10/12.5 oz) cans Chunk Chicken in Water, drained
3 cups shredded monterey jack cheese or Mexican style cheese, divided
1/2 cup sour cream
1 (4.5 oz./127g) can chopped green chilies, drained
1/3 cup chopped, fresh cilantro (optional)
8 (8”/20cm) flour tortillas
Non stick cooking spray
Instructions
Preheat oven to 350° F. Stir first five ingredients, including 2 cups of cheese. Spoon into tortillas and roll up. Arrange in a 9” x 13”, lightly greased, pan. Spray enchiladas with cooking spray. Top with 1 cup cheese. Bake 35 to 40 minutes. Tip: Serve with enchilada sauce and sour cream. Topping Suggestions: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro.
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