Chicken and Green Chili Enchiladas

(adapted from All Recipes)

• 4 ½ cups shredded cooked chicken (I use rotisserie chicken when I’m in a rush)
• 1 4 oz can chopped green chiles, undrained
• 1 ½ c. sour cream
• 1 8oz package Mexican cheese
• Flour tortillas – 8- 10  large
• Enchilada sauce – canned or see “Easy Enchilada Sauce” recipe
• Toppings: cheese, salsa, sour cream, tortilla chips, corn salsa

1. Heat oven to 375⁰F.
2. Lightly grease 13” x 9” glass casserole.  Spread 1 cup of enchilada sauce in bottom of casserole.
3. Mix green chilis with 1 cup of the sour cream.  Layer about ¼ c. chicken, 2 generous tablespoons of sour cream mixture and 1/8 c. cheese in the center of each tortilla.  Roll tortilla up and place seam side down in casserole.  Repeat with remaining tortillas until casserole dish is filled.
4. After the casserole is filled, top with the remaining enchilada sauce and cover with foil.
5. Bake 20 minutes until heated through.  Spread remaining cheese on top and bake uncovered 5 minutes until melted and enchilada sauce is bubbling along the edges.

This is our favorite, easy meal for cold nights.  My sons always request it when they’re home.