Weeknight Chicken Enchiladas

Weeknight Chicken Enchiladas
Photo by Charles E. Walton IV


  • 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*
  • ½ teaspoon ground cumin
  • 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
  • 1 (10-ounce) can enchilada sauce
  • 8 (8-inch) flour tortillas
  • 1/3 cup chopped fresh cilantro
  • 3 cups chopped cooked chicken
  • + 3 more ingredients
    • ½ cup sour cream
    • Toppings: sour cream, fresh salsa, avocado slices, lime wedges
    • ½ cup sour cream

1. Preheat oven to 350°.2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes o...

View full recipe at My Recipes


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