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½ cup
sour cream
¼ cup
enchilada sauce
1 can (19 ounce)
shredded, Mexican or cheddar cheese divided
1½ cups
shredded, rotisserie chicken
2 cups
diced green chiles rinsed, drained
2 tablespoons
10-inch, flour tortillas warmed
4
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat the oven to 350°F.
In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.
