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Categories:Viewed: 104 - Published at: 6 years ago
Ingredients
- 1 doz. small flour tortillas
- 3 lb. cooked, cubed chicken
- 4 oz. can diced green chilies
- 1 tsp. cumin
- salt and pepper to taste
- 8 oz. sour cream
- 1 lb. Monterey Jack cheese, grated
- 12 oz. jar homestyle chicken gravy or homemade
Method
- Mix chicken, sour cream, cumin, salt and pepper and chilies together.
- Warm tortillas until flexible.
- Fill each tortilla with a little chicken mixture and a little cheese.
- Roll up and place, seam side down, in a 9 x 13-inch pan.
- Pour gravy mixture over enchiladas and top with remaining cheese.
- Bake at 350° for 30 minutes or until bubbly and cheese is melted.
