A co-worker of mine gave me this recipe for her Chicken Enchiladas & not only are they super easy to put together, but they are dee-lish! I have already made this recipe 4 times & pair it with my Mexican Rice recipe - YUM!
2-3 chicken breasts, cooked & shredded
8 oz sour cream
1/2 jar of Pace picante sauce
1 cup of shredded cheddar cheese
1 19 oz can Old El Paso enchilada sauce
1 10oz can Old El Paso green chili sauce
Mix together the chicken, sour cream, picanta sauce & cheese & spoon into corn tortillas. Roll up & place seam down into a 9x13 greased baking dish. Pour enchilada sauce over tortillas as well as the green chili sauce. Sprinkle shredded cheddar cheese over the top & bake at 350 for 35-45 minutes - or until hot & bubbly.
Makes 10-12 enchiladas.