Ingredients:
- 4 cups cooked chicken, shredded
- 2 tbsp taco seasoning (Emilee's conversion: 1/4 cup)
- 3 cups mozzarella, shredded
- 3 cups Monterey jack, shredded
- 1 cup sour cream
- 10 10" corn tortillas (or more)
- 1 28-oz can green enchilada sauce
Directions:
- Preheat oven to 375°F.
- In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
- Wrap tortillas in a damp paper or tea towel and microwave for 1 minute.
- Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas.
TIP: Spread some enchilada sauce on the bottom of the baking dish first to prevent the tortillas from sticking. - Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
- Bake for 25 minutes.
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Original Recipe: The Modern Proper
Posted by Emilee