Cheesy Chicken Enchiladas II

Serving Size: 6

Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
2 cups shredded Mexican blend cheese
1 cup plain yogurt
1/3 cup melted butter, melted
1 small white onion, chopped
2 large garlic cloves, minced
1 small can chopped green chilies
12 medium flour tortillas
2 tablespoons olive oil
1 16oz. can red enchilada sauce
1 cup shredded Monterey Jack cheese
fresh cilantro, garnish
sour cream, to taste

Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, yogurt, butter, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour entire can of red enchilada sauce on top and place in oven for 20 minutes.
5. Then sprinkle Monterey Jack cheese on top and bake for another 10 minutes.
6. Garnish with chopped cilantro and sour cream.

photo by little blue hen

Cheesy Chicken Enchiladas

These are yummy Cheesy Chicken Enchiladas. Try this easy recipe, you’ll love it!

flour tortillas

photo by Acererak