In the fresh meat case
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Prep Time: 10 min
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Cook Time: 25 min
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Serves 4
In the fresh meat case
Ingredients
1 cup shredded cheddar cheese
1 cup shredded Monterey cheese
Non-stick cooking spray
8 flour tortillas
Salt and pepper to taste
1 10-oz can diced tomatoes
1 4.5-oz can chopped green chilis
1 cup cilantro leaves
1/2 cup sour cream
Preheat oven to 350°.
In a medium bowl, combine both cheeses; set aside. Spray a 13x9x2 pan with no-stick spray. Rub tortillas lightly with water and microwave for about 10 seconds or until warm.
Cut cooked chicken meat into bite size pieces, divide evenly among each tortilla; sprinkle with salt and pepper to taste.
Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted. Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted.
Meanwhile, put tomatoes and chilies in a small saucepan; heat through. Stir in cilantro, then top each enchilada with heated sauce and a tablespoon of sour cream.
Cheesy Chicken Enchiladas
5 
