| Ingredients | |
|---|---|
| 1 C | salsa and green chilis combo |
| ½ C | sour cream |
| 2 tsp | chili powder |
| 2 C | cooked chicken, cut in small cubes |
| ½ C | shredded monterey jack cheese (about 2 ounces) |
| 6 | flour tortillas (8-inch), warmed |
| 1 | green onion, thinly sliced (about 2 tablespoons) |
Directions
- Stir salsa mix, sour cream and chili powder in a large bowl.
- Add chicken and cheese.
- Spoon about ⅓ cup chicken mixture in a line, down the center of each tortilla.
- Roll up the tortillas around the mixture.
- Place seam-side up in a lightly greased 11 x 8-inch shallow baking dish.
- Top with sprinkle of extra cheese.
- Cover with foil.
- Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling.
- Top with the green onion.