2 boneless, skinless chicken breasts, cooked and shredded
13 oz can green enchilada sauce
16 corn tortillas
2 c mozzarella cheese (I like more)
Instructions
Preheat oven to 350. Sautee garlic and onion in oil. Add shredded chicken and sear. Mix in sour cream & soup-stir until heated. Add 1/2 cup enchilada sauce and stir.
Cover bottom 13 x 9 pan with green sauce. Dip each tortillas in sauce and fill with chicken mixture (about 2 spoonfuls per tortilla). When pan is filled, cover with sauce and cheese. bake uncovered 20 minutes
Originally Submitted
11/13/2010
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