Ivie's Chicken Enchiladas
| Prep Time: 20 min | Serves: 18 |
| Cooking Time: 30 min | Yield: 18 enchiladas |
Rotisserie chicken, reduced fat cheese and light sour cream.
Ingredients
- 20 oz Chicken Breast
- 1/2 cup Light Sour Cream
- 28 oz Hot Enchilada Sauce
- 2 cups Mexican Four Cheese Blend 2% Milk
- 18 Tia Rosa White Corn Tortillas
Directions
Preheat Oven to 350 Degrees
Chop Chicken Breast and mix with half the enchilada sauce and sour cream and 1 cup of cheese. Season with spices - Oregano, Cumin, Cayenne, to taste.
Heat tortillas so that they are easier to roll and pour 1/4 can of the enchilada sauce on the bottom of the 9x13 pan.
Roll each tortilla with a large spoonful of the mix and put in the dish, roll side down. Fill all 18 tortillas, filling tightly in the dish. Spread any extra mixture on top with the rest of the sauce (1/4 can) and the remaining cheese (1 cup).
Cook for 25-30 minutes, until heated through and bubbly on top.
Serves 18 enchiladas.