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Prep Time: 0 min
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Cook Time: 40 min
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Serves 4
- 530
Calories
- 35G
Protein
- 1700MG
Sodium
- 14G
Sat.fat
- 5G
Sugar
Ingredients
1 pkg. 222 OR 234
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Non-stick cooking spray
8 flour tortillas
Salt and ground black pepper
1 can diced tomatoes (10 ounces)
1 can chopped green chilies(4.5 ounces)
1 cup green cilantro leaves
1/4 cup sour cream
Preheat oven to 350°F.
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.
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
30 
