CHICKEN ENCHILADA RECIPE

Ingredients

▢2 cups chicken, cooked and shredded ▢2 cups Colby jack cheese, shredded ▢1 (19-ounce) can Las Palmas green chile enchilada sauce ▢1 cup sour cream ▢6-8 corn tortillas ▢1 (4½-ounce) can can chopped green chiles ▢salt and pepper to taste

Preheat the oven to 350°F In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.

In a small skillet, bring 1 (4½-ounce) can enchilada sauce to a boil. Remove from heat.

Dip each tortilla into the heated sauce for a few seconds to soften.

Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla

Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.

Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.