Sour Cream Chicken Enchiladas – C
corn and salad
  • Classic
  • freezable, poultry
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 1
Sour Cream Chicken Enchiladas – C
corn and salad
  • Classic
  • freezable, poultry
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 1
Servings:

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
  1. Mix first 3 ingredients in a large bowl.
  2. Scoop equally into tortillas, roll and place in a baking dish sprayed with non stick spray. Cover with foil
  3. Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
  1. Pour sauce, cheese and cilantro over enchiladas. Cover with foil and bake at 350 degrees for 35 – 45 minutes.
  2. Cook corn according to package directions. Serve with salad.

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
  1. Mix first 3 ingredients in a large bowl.
  2. Scoop equally into tortillas, roll and place in a baking dish sprayed with non stick spray. Cover with foil
  3. Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
  1. Pour sauce, cheese and cilantro over enchiladas. Cover with foil and bake at 350 degrees for 35 – 45 minutes.
  2. Cook corn according to package directions. Serve with salad.
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