Scrumptious Green Chicken Enchiladas

From Dr. Craig Bremseth

This is one of Dr. Bremseth’s favorite recipes. These easy-to-make green chicken enchiladas are creamy, cheesy, and so very easy. They feature comforting chicken enchiladas slathered in tangy green enchilada sauce and are all but guaranteed to please everyone from starving spouses to picky toddlers. Here’s how to make these simple sour cream chicken enchiladas:

Ingredients

• 4 cups cooked, shredded chicken (the meat from a store-bought rotisserie chicken works well)
• 2 tbsp taco seasoning
• 3 cups mozzarella, shredded
• 3 cups monterey jack, shredded
• 1 cup sour cream
• 10 corn tortillas
• 1 (28 oz) can green enchilada sauce (from a can—this recipe is all about ease)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes, until cheese is bubbling.

SOURCE: Modernproper.com