Enchiladas With Salsa Verde
Instructions
In a large bowl, combine 3 cups shredded, cooked chicken, 2 cups shredded Pepper Jack cheese, a 4-oz. can of drained green chiles, cup sour cream, and 1/3 cup chopped fresh cilantro. Mix well. Spoon about 1/10 of chicken mixture down the center of each flour tortilla and roll up. Place in a 13-inch by 9-inch by 2-inch baking dish which has been sprayed with cooking oil spray. Place each tortilla seam side down, and fit them closely together. Spray the top of the rolled tortillas with cooking oil spray. Bake at 350 degrees for 30 to 35 minutes, or until golden. Remove from oven and spoon a 16-oz. jar of salsa verde over the hot enchiladas. Top with sour cream, chopped tomatoes, chopped avocados, chopped green onions, sliced black olives, and chopped fresh cilantro. Serve immediately! This is a great, healthy, *beautiful* one-dish meal that is great for parties, or any meal! I hope you enjoy it! --Betty
