Ingredients:
- 2 cups of cooked, shredded chicken
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 finely chopped onion
- 1 minced garlic clove
- 10 flour tortillas
- 1 (10 oz) can green enchilada sauce
- 1/4 cup freshly chopped cilantro
- Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, sour cream, half of the cheese, onion, and garlic. Season the mixture with salt and pepper.
Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll them up and arrange seam-side down in the prepared baking dish.
Evenly pour the enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.
Garnish with chopped cilantro before serving.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour