▢ 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 (4 ½-ounce) can can chopped green chiles ▢ salt and pepper to taste

Instructions STEP - 1

Preheat the oven to 350°F. In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.

STEP - 2

In a small skillet, bring enchilada sauce to a boil. Remove from heat. Dip each tortilla into the heated sauce for a few seconds to soften.

STEP - 3

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

STEP - 4

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.

STEP - 5

Bake for 20 minutes.

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