Ingredients
- 3 c chopped cooked chicken
- 2 c jack cheese
- 1 can green chiles
- 1/2 c sour cream
- 1/3 c chopped fresh cilantro
- 8 flour tortillas
- 1 8 oz bottle green taco sauce
- 1 c shredded jack cheese w/ peppers
- toppings: chopped tomato, avocado, sliced green onions, sliced olives, fresh cilantro
Directions
-
ir 1-5. Spoon evenly down center of tortillas, and roll up. Place seam side down in greased crockpot, stacking if needed.
-
ir together sour cream and taco sauce; spoon over enchiladas. Cook on low 4.5 hours. Spinkle with 1 c cheese, let melt 15 minutes.