Ingredients
1
cup sour cream
1
jar (15 to 16 ounces) green salsa
10
corn or flour tortillas (6 to 8 inches in diameter)
2 1/2
cups shredded cooked chicken or refried beans
1
cup shredded Monterey Jack cheese (4 ounces)
Sour cream
Preparation
Heat oven to 350°.
Stir 1 cup sour cream into salsa. Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese is melted. Serve with sour cream.
