Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded
- 1 onion, finely chopped
- 1 clove garlic, minced
- 10 flour tortillas
- 1 (10 oz) can green enchilada sauce
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix the shredded chicken, sour cream, half of the cheese, onion, and garlic. Season with salt and pepper.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese.
- Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour