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This recipe is super easy, presents beautifully, and best of all… it tastes great!!! These are great for entertaining. You can put them together ahead of time and refrigerate until you are ready to bake (don’t spray them with cooking spray until right before they hit the oven).
3 cups chopped or shredded, cooked chicken (I boil the chicken & shred it with 2 forks)
2 cups (8 oz) shredded Monterey Jack cheese (with or without peppers)
1/2 cup sour cream
1 (4.5oz) can chopped green chiles, drained
1/3 cup chopped fresh cilantro (optional… I don’t usually use)
8 (8 inch) flour tortillas
1 (8 oz) container sour cream
1 (8 oz) tomatillo salsa (I like to use La Victoria thick & chunky salsa verde)
Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange, seam side down in a lightly greased 13×9 baking dish. Coat tortillas with cooking spray.
Bake at 350 for 35-40 minutes or until golden brown.
Stir together 8 ounce container sour cream and salsa (I always sample mine and sometimes add a bit more/less sour cream. Not all green sauces are created equal… some are ‘hotter’ than others, so pick one that suits your taste!).