Ingredients
Equipment
Method
Cooking Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cooked shredded chicken, sour cream, and half of the Monterey Jack cheese. Stir until well mixed and creamy.
- Take each tortilla and spoon the chicken mixture into the center. Roll them up tightly and place seam-side down in a greased baking dish.
- Pour the green enchilada sauce evenly over the filled tortillas. Top with remaining Monterey Jack and cheddar cheese.
- Bake for about 30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and green onions. Serve warm.
Nutrition
Notes
Optional: Serve with a side of fresh avocado for a delightful contrast.
