Frontera Green Chicken Enchiladas
2 packets (16oz) Frontera Green Enchilada Sauce
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese (divided)
6 flour tortillas (medium soft taco size)
Place chicken breasts in crockpot on low for 8 hours or high for 4 hours. Shred and set aside. Heat enchilada sauce, sour cream, and 1 cup of cheese in medium sauce pan over medium heat until cheese melts, about 5 minutes. Take out 1 cup of sauce and set aside. Add chicken to saucepan and heat through. Add 1/4 cup to each tortilla and roll up. Place seam side down in 13x9 baking dish. Pour remaining sauce over the tortillas and sprinkle remaining 1/2 cup cheese over top. Bake in 350 degree oven for 20 minutes.
Happy Cooking!