Chicken Enchiladas
Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.
Ingredients
- 2 can Las Palmas Enchilada Sauce, divided 10 ounces each
- 2 cups cooked shredded boneless, skinless chicken breast meat
- 1 cup Mexican blend or Monterey Jack cheese divided
- 1 can diced green chiles, drained 4 ounces
- 8 6-inch corn tortillas, warmed
Instructions
- PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
- SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
- BAKE 15 to 20 minutes or until heated through and cheese is melted.
- Top with sour cream and chives, if desired.