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Chile Chicken Enchiladas




Source of Recipe


Betty Crocker


List of Ingredients




2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1/2 cup sliced drained roasted red bell peppers, from 7.25-oz jar
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1 1/2 cups shredded Cheddar cheese (6 oz)
Shredded lettuce, chopped tomato or avocado and additional sour cream, if desired


Recipe



1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.