Ingredients
- 12 corn tortillas
- 475 ml sour cream
- 475 ml chicken broth warmed
- 140 gr chicken
- 120 gr monterey jack cheese shredd
- 90 gr onion (finely chopped)
- 80 gr cheddar cheese (shredded)
- 1 package chili with beans
- 1 package enchilada sauce
cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about quarter cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six. In a 3 litre saucepan over medium heat, stir chili, green enchilada sauce and half cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining monterey jack cheese. If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 180ºC oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 150ºC oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.