Recipe from Sandy Olsen
3 chicken breasts, cooked and cut into 1/2-inch pieces, or rotisserie chicken from store
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 can diced and drained green chiles
8 corn tortialls
1 can red enchilada sauce
Shredded Monterrey Jack cheese, to taste
Shredded Cheddar cheese, to taste
Combine chicken with sour cream, 1 cup shredded Monterrey Jack cheese, and green chiles. Soften corn tortillas in hot oil. Fill and roll tortillas and place in 11 x 7-inch glass dish coated with cooking spray. (Put thin layer of enchilada sauce on bottom of dish). Top with 3/4 can enchilada sauce. Bake, covered, at 350 degrees for 15-20 minutes. Remove cover, add Monterrey Jack and cheddar cheeses to taste; put back in oven for another 5-10 minutes until cheese is melted.
Note: Buy nice, dry corn tortillas- if too moist they will fall apart.
