Ingredients
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1 cup fat free sour cream
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1 (16 ounce) jar green chili salsa
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10 corn tortillas or 10 fat free flour tortillas (6 to 8 inches in diameter)
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2 1/2 cups shredded cooked chicken (leftovers from Crockpot Chicken Taco Meat recipe by Recipezaar is really good in this dish) or 2 1/2 cups refried beans (depending of course if you want meat or not)
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1 cup shredded fat-free monterey jack cheese
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sour cream, for topping if desired
Instructions
- Heat oven to 350 degrees F.
- Stir 1 cup sour cream into salsa.
- Dip each tortilla into sauce to coat both sides.
- Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
- Place seam sides down in ungreased rectangular baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with cheese.
- Bake uncovered about 15 minutes or until cheese is melted.
- Serve with sour cream if desired.