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This recipe makes two whole pans. I make one for supper and stick one in the freezer. With the holidays right around the corner, it is such a comfort knowing that there is a meal already to go on those busy shopping and baking days.
INGREDIENTS
- 4 C shredded Monterrey Jack cheese, divided
- 2 cans (19 oz each) red enchilada sauce
- 2 cans (4 oz each) chopped green chiles
- 2 C sour cream, divided
- 1 T sugar
- 2 t ground cumin
- 8 C cooked, shredded chicken (from two grocery store Rotisserie chickens)
- 24 flour tortillas (8")
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a large bowl, combine 2 C cheese, 1 can enchilada sauce, all green chiles, 1 C sour cream, sugar and cumin.
- Stir in cooked chicken.
- Lightly spray to 13" x 9" baking dishes with nonstick cooking spray. Place one tortilla on a clean work surface. Spread ½ C filling along center of tortilla, gently roll, and place seam-side down in dish. repeat the process until all ingredients have been used.
- Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining C of sour cream, and sprinkle remaining 2 C of cheese over that.
- Bake for 15 min, or until the enchiladas are heated through and bubbling.
