Heat oven to 350F
Spray 8 inch square glass pan with cooking spray
Cook the chicken in a skillet over medium-high heat until lightly browned.
Stir in onion, salt, oregano, and pepper. Cook 3-5 minutes more until chicken is no longer pink. Let cool for 5 minutes
Spread 1/4 cup of the enchilada sauce in baking dish.
Stir 1/2 cup of the cheese , sour cream and chiles into the cooled chicken mixture.
Spoon mixture evenly down center of each tortilla. Roll up and place seam side down into the pan.
Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
Bake 30 minutes; uncover and sprinkle remaining cheese over top. Bake 4-5 minutes longer.
Sprinkle with chopped lettuce, chopped tomato and serve.
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