# Green Chicken Enchiladas

> Delicious green chicken enchiladas with shredded chicken, Monterey jack and mozzarella cheese, sour cream and taco seasoning.

**Prep time:** 20 minutes
**Cook time:** 25 minutes
**Total time:** 45 minutes
**Servings:** 6
**Storage:** Refrigerates 3-4 days

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## Ingredients

- 4 cups cooked, shredded chicken
- 2 tbsp taco seasoning
- 3 cups mozzarella, shredded
- 3 cups Monterey jack, shredded
- 1 cup sour cream
- 10 10" corn tortillas
- 1 (28 oz) can green enchilada sauce

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 4 cups cooked, shredded chicken

### 🧀 Dairy
- [ ] 3 cups shredded mozzarella cheese
- [ ] 3 cups shredded Monterey jack cheese
- [ ] 1 cup sour cream

### 🥫 Pantry
- [ ] 2 tbsp taco seasoning
- [ ] 10 10-inch corn tortillas
- [ ] 1 (28 oz) can green enchilada sauce

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## Instructions

1. **Preheat oven.** Preheat oven to 375°F.

2. **Mix filling.** In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.

3. **Prep tortillas.** Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.

4. **Fill and roll.** In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop 1/3 cup of the enchilada filling into the tortilla and roll tightly, arrange (see side down) in a 9X13 baking dish and repeat with remaining tortillas.

5. **Top with sauce and cheese.** Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.

6. **Bake.** Bake for 25 minutes, until cheese is bubbling.

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## Serving Ideas

- Serve with Mexican rice and refried beans
- Top with fresh cilantro, sliced jalapeños, and diced tomatoes
- Pair with a crisp green salad
- Serve with chips and guacamole on the side