Ingredients
Prep
- 3 C cooked shredded chicken deli rotisserie
- 1 1/2 C shredded Monterrey jack cheese
- 4 oz can chopped green chilies
- 12 corn tortillas
- 8 oz sour cream
- 1/2 C green salsa
On Cooking Day
- 1 C shredded Monterrey jack cheese
- 3 C frozen corn
- 1/4 C fresh cilantro chopped
- 8 C salad greens
Instructions
To Assemble
- Mix first 3 ingredients in a large bowl.
- Scoop equally into tortillas, roll and place in a baking dish sprayed with non stick spray. Cover with foil
- Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
- Pour sauce, cheese and cilantro over enchiladas. Cover with foil and bake at 350 degrees for 35 - 45 minutes.
- Cook corn according to package directions. Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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