Ingredients

  • cooking spray
  • 1 cup sour cream
  • 1 cup green salsa (such as Frontera® Tomatillo)
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded cooked chicken breasts
  • 1 ½ cups shredded Mexican cheese blend, divided
  • 1 (4 ounce) can chopped green chile peppers
  • 8 (8 inch) flour tortillas
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

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  • Step 2

    Mix sour cream and salsa together in a bowl.

  • Step 3

    Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.

  • Step 4

    Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.

  • Step 5

    Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

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