Cups cooked chicken (1 Cup)
2 Cups sour cream (1 Cup)
2 – 4oz can chopped green chiles (1 – 4oz can)
1 Cup chopped green onion (1/2 Cup)
½ teaspoon salt (1/4 tsp)
4 Cups monterrey jack cheese (2 Cups)
12 flour tortillas (6)
1 – 10oz can enchilada sauce (green sauce)
chicken, sour cream, chiles, onion, sauce, salt, 2 (1) Cups
Tortillas with above filling.
Place in casserole dish.
Top with remaining cheese.
at 350 degrees for 20 minutes.
fat tip: Lighten up this recipe by using non-fat sour cream,
cheese, and tortillas. You won't be able to taste the
recipe is from the kitchen of Elissa Ellis.