Chicken Enchiladas with Tomatillos

 Makes: 12-14 tortillas    |     Prep: 15 min     |     Cook: 35 min     |     Ready: 50 min


1 lb. rotisserie chicken cooked,
1 c. sour cream
16 oz. Monterrey Jack Cheese,
16 oz. Bernard’s Tomatillo y Poblano
     cooking salsa
12-14 flour or corn tortillas

sprinkle top with paprika
     and fresh chopped parsley


You can get this at HEB.


Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with oil.

Shred cooked chicken into small pieces and place in large mixing bowl. Mix in with chicken 1/2 jar of salsa, 1/2 c. sour cream and 10 oz. cheese; thoroughly combine. Adjust flavors and add salt and pepper if needed.

Wrap tortillas in a damp paper towel and microwave for 35 seconds. Fill each tortilla with 2 T. chicken filling and roll up. Place seam side down in casserole dish.

Mix remaining salsa, sour cream and cheese together and spread over top of enchiladas. Sprinkle paprika over top of enchiladas and top with fresh chopped parsley.

Bake in oven for 35 minutes until bubbly.

Serve with re-fried beans.