chicken enchiladas a la deanna

I keep getting requests for this recipe, so I figured it would be easiest to post it here. Enjoy!

Deanna's chicken enchiladas

2 cups cooked chicken - shredded or diced
1 cup shredded cheese - mexican style
1 cup fat free sour cream
1 can green enchilada sauce (la victoria)
1/2 cup shredded cheese

Season with pepper to taste

8-10 soft taco size flour tortillas


Preheat oven to 350°, spray 9 x 13 with olive oil spray.


Combine chicken, 1 cup cheese, and sour cream - season with pepper to taste.
Divide chicken mixture evenly among the tortillas - rolling each one up and placing into pan with the seam side down. (when you are making them this size - not mini - there is no need to tuck in the sides
Pour enchilada sauce evenly over top of the enchiladas, sprinkle 1/2 cup shredded cheese over top.
Bake at 350 for 30 minutes or until the cheese on top is bubbling.

Serve with extra sour cream

Enjoy!

FYI: I usually cook my own chicken, since i really don't like canned chicken. I just put the chicken (boneless, skinless thighs or breasts) in the slow cooker (or you could bake it) with the smallest can of green chiles (ortega original fire roasted chiles), salt, black pepper, 1 tsp ground cumin, and 1/4 tsp ground chipotle.

Another option is to get the pre-cooked/diced chicken in the meat/cheese section of your grocery store.