- 4 cups shredded chicken (pick up a rotisserie for quicker preperation)
- 16 oz sour cream
- 1 16 ounce jar of Casa Corona Red (or you can use our Green Enchilada Sauce as well)
- salt & pepper
- 2 cups of grated Monterey Jack cheese
- 2 cups Cotija cheese
- 20 Tortillas
Directions:
Shred your chicken. Mix in your sour cream.
Spray two baking dishes with non-stick cooking spray.
Spread 1/4 cup or a big spoon full in each tortilla. Add your Monterrey Jack cheese. Roll up & place face down in pan.
Continue until you have used up your tortillas.
Pour your Casa Corona Enchilada Sauce over rolled enchiladas.
Cover with Cojita cheese. Sprinkle with finely chopped onions if you want as well. Cover with foil & bake for 20 to 25 minutes at 350 degrees.