Green Enchiladas
Yield
5 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
green sauce
|
* |
| 1 | cup |
sour cream
dairy |
|
| 10 | each |
flour tortillas
|
*
|
| 3 | cups |
chicken
cooked, shredded |
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
green sauce
|
* |
| 237 | ml |
sour cream
dairy |
|
| 1E+1 | each |
flour tortillas
|
*
|
| 7.1E+2 | ml |
chicken
cooked, shredded |
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
Prepare basic green sauce and stir in the 1 cup of sour cream.
Heat oven to 350℉ (180℃).
Dip each tortilla into the sauce to coat both sides.
Spoon ¼ cup of the shredded chicken onto each tortilla and roll up.
Place seam sides down in a 13x9x2-inch ungreased baking dish .
Pour remaining sauce over enchiladas and sprinkle with the cheese.
Bake, uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.
