Las Palmas Chicken Enchiladas

• Gluten free

• Meat

  • 2 cups Chicken, cooked & shredded

• Produce

  • 1 4.5 oz. can Green chiles

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 6 Corn tortillas

• Dairy

  • 2 cups Monterey jack cheese
  • 1 cup Sour cream

• Prepared

  • 1 19 oz. can Las palmas green chile enchilada sauce

Found on lilluna.com

Ingredients

• 2 cups chicken, cooked & shredded
• 2 cups monterey jack cheese, shredded
• 1 - 19 oz. can Las Palmas Green Chile Enchilada sauce
• 1 cup sour cream
• 6-8 corn tortillas
• 1 - 4.5 oz. can chopped green chiles
• Salt and pepper

Directions

• In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
• In a small skillet, bring enchilada sauce to boil. Remove from heat.
• Dip each tortilla into heated sauce for a few seconds to soften.
• Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.
• Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
• Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake 20 minutes at 350. Makes 4 servings.