- (3-4 cups shredded chicken) 1/4 Chicken
- (1 chopped) Onion
- Olive Oil
- (1 cup) Sour Cream
- (1/2 cup fresh chopped) Parsley
- (1 Large can (or homemade)) Enchilada Sauce
- (3 cups) Shredded cheese
- (10-16) Flour or Corn Tortillas
Preheat oven to 350*
In a large pot cook onions in hot olive oil until translucent.
Add the shredded chicken to the onion mixture
Pour 1/2 cup of enchilada sauce in the chicken mixture and stir
Add sour cream and parsley, stir
Turn off the heat and add 2 cups of shredded cheese, mix together
Spray a baking dish with non-stick cooking spray and put a layer of enchilada sauce in the pan
To fill tortilla - add some sauce, chicken mixture and roll. Place in pan and repeat until out of mixture.
Top with the rest of the cheese and parsley and then cover with foil
Cook for 20 minutes, remove foil and cook for 10 minutes more until the sauce is bubbling.