Green Chili Chicken Enchiladas (296)

Ingredients:

• 2 cups shredded cooked chicken
• 2 cups shredded Colby Jack cheese, (or Mexican blend cheese, divided)
• 1 (4-ounce) can can chopped green chiles
• garlic salt and pepper to taste
• 1 (28-ounce) can Las Palmas green chile enchilada sauce
• 8 (6-inch) corn tortillas
• 1 cup sour cream

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
3. In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
4. Dip each tortilla into heated sauce for a few seconds to soften.
5. Place a tortilla in a 9x11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
6. Roll the tortilla and place seam-side down.
7. Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
8. Bake uncovered for 20 minutes, or until cheese is melted and bubbly.