MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joanna Gaines' Chicken Enchiladas
Categories: Poultry, Chilies, Cheese, Herbs, Dairy
Yield: 5 servings

20 oz (2 cans) mild green
- enchilada sauce
10 1/2 oz Can cream of chicken soup
8 oz Sour cream
4 c Shredded store-bought
- rotisserie chicken
4 oz Can diced green chilies
14 oz Bag grated mozzarella
- cheese
10 (10") soft flour tortillas
1 Vine-ripened tomato; in 1/4"
- dice
1/2 c Chopped fresh cilantro
1 Lime, cut into wedges

Place one of your oven racks in the top third of your
oven and heat to 350ºF/175ºC. Spray a 13" X 9" X 3"
baking dish with vegetable oil.

In a large bowl, whisk together the enchilada sauce,
chicken soup and sour cream. Scoop 1/2 cup of sauce into
the baking dish.

In another bowl, combine the shredded chicken and the
can of green chiles. Mix well and set aside.

Set aside 2 cups of shredded mozzarella for topping the
dish. Put the rest in a bowl.

To assemble the enchiladas, sprinkle some mozzarella on
a tortilla, then add some shredded chicken and chiles.
Tightly roll up the tortilla and place it seam-side down
in the prepared pan. Continue with the remaining
tortillas, placing them in the dish as they’re finished.
Press them up against one another tightly so they fit in
a single layer.

Pour the remaining sauce over the filled tortillas.

Bake the enchiladas uncovered for 20 minutes. Remove
from the oven and top with the remaining mozzarella.
Bake for another 15 minutes or so, until the cheese is
melted.

Sprinkle the enchiladas with chopped cilantro. Serve
with the tomatoes and lime wedges as a garnish and
Spanish rice and refried beans as sides.

Joanna Gaines

Makes: 10 enchiladas

RECIPE FROM: https://www.tasteofhome.com

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