4 cups Market Day Shredded Chicken
2 tbsp Taco seasoning
3 cups Mozzarella, shredded
3 cups Monterey jack, shredded
1 cup Sour cream
10 10” corn tortillas
1 (28 oz) can Green enchilada sauce
- Preheat oven to 375°F.
- In a large bowl, Toss your Market Day Shredded Chicken with shredded Monterey Jack cheese, mozzarella, sour cream, and taco seasoning. Mix well.
- Warm your tortillas with a damp paper towel for 1 min
- In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop approx ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange in a 9X13 baking dish and repeat with remaining tortillas.
- Once all tortillas are in, Pour green enchilada sauce, and top with a little more cheese (about 1 cup), bake until bubbly- Approx 25 min.