INGREDIENTS
10 oz
chicken breast (cooked and shredded)
16 oz
green chile enchilada sauce
4 oz
green chiles ((1 small can), chopped)
12 oz
Monterey Jack Cheese
1 cup
sour cream
10
medium tortillas
3
springs cilantro (chopped)
3
green onions (chopped)
1
medium tomato (chopped)
NOTES
Next time I'd definitely use corn tortillas over flour. They hold up better to liquids. The flour tortillas get a bit soggy
Stephanie Reece • 2018-09-20