Green Chicken Enchiladas

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2½ cups cooked, shredded chicken

2⅓ cups shredded mozzarella

2⅓ cups shredded Monterey Jack

¾ cup sour cream

2 tablespoons taco seasoning

10 (6 inch) corn tortillas

1 (28 oz) can green enchilada sauce

Finely chopped cilantro, for serving (optional)

Red pepper flakes, for serving (optional)

Directions

Preheat the oven to 375°F with a rack in the center position.

Mix the filling

In a large bowl combine the shredded chicken, 1½ cups of the mozzarella, 1½ cups of the Monterey jack, sour cream and taco seasoning.

Warm the tortillas

Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.

Roll the enchiladas

Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ⅓ cup of the chicken mixture into the tortilla and roll tightly, arrange (seam side down) in a 9x13 baking dish. Repeat with remaining tortillas and filling.

Top with sauce and cheese

Pour the remaining enchilada sauce over the prepared enchiladas. Sprinkle all over with the remaining mozzarella and the remaining Monterey Jack.

Bake for 25 minutes, or until the sauce is bubbling and the cheese is melted.

Serve

Let rest for 5 minutes. Sprinkle with cilantro and red pepper flakes, if using.

Nutrition

• Calories: 542
• Total Fat: 18 g
• Saturated Fat: 18 g
• Cholesterol: 139 mg
• Sodium: 1310 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 0 g
• Total Sugars: 5 g
• Protein: 34 g