- 2 cups chicken, cooked & shredded
- 2 cups monterey jack cheese, shredded
- 1 19 oz. can Las Palmas Green Chile Enchilada sauce
- 1 cup sour cream
- 6 to 8 corn tortillas
- 1 to 4.5 oz. can chopped green chiles Salt and pepper
- In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
- In a small skillet, bring enchilada sauce to boil. Remove from heat.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.
- Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
- Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake 20 minutes at 350. Makes 4 servings.