Dinner ready in 30 minutes! Enjoy these enchiladas that are made with chicken and green salsa - perfect for a Mexican meal.
cup sour cream
jar (15 to 16 ounces) green salsa
corn or flour tortillas (6 to 8 inches in diameter)
cups shredded cooked chicken or refried beans
cup shredded Monterey Jack cheese (4 ounces)
Heat oven to 350º.
Stir 1 cup sour cream into salsa. Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese is melted. Serve with sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.