Enchiladas

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2 10x8 casserole dishes

5 cups shredded chicken

1 cup sour cream

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Salt and pepper

28 oz green chili enchilada sauce

2.5 cups Monterey jack cheese

10 flour tortillas medium size


To the shredded chicken add the sour cream and seasonings stir to combine.


To assemble the enchilada pour a small amount of enchilada sauce on the bottom of your pans and add 3 tbs of the Monterey Jack cheese in a flour tortilla with 1/3 cup of the chicken mixture roll and place in the casserole dishes. Pour the remaining enchilada sauce on top and sprinkle the remaining cheese. Bake on 350 for 25 min (if frozen bake on 350 covered for 30 mins then uncovered for 15 mins) or until the cheese is bubbly!

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