Simple Sour Cream Enchiladas
4 chicken breasts, fully cooked & shredded
2 dozen white corn tortillas
1 16 oz. can green enchilada sauce
2 ounces additional green chiles
14 oz. sour cream
4 cups shredded cheese (Jack or Mexican blend)
*using nonfat sour cream and lowfat cheese will decrease the calories!
Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping. Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up!)
Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.
Makes 20-24 enchiladas.
Garnish with fresh cilantro (which I didn’t have) and if you like spice, extra green sauce.
Easy peasy, and oh so yummy.