6 Servings
Chicken Mexican
Chile Chicken Enchiladas Chile Chicken Enchiladas Mexican
2 cups diced cooked cken
1 1/2 cups shredded monterey jack cheese
1 (6 oz) 1/2 cup sliced ined roasted red bell pe
1 jar 1 can (4.5 oz) old el paso chopped green chil
1 cup r cream
1 can (10 oz) old el paso enchilada sauce
8 flour tillas for burritos
1 1/2 cups shredded ddar cheese
1 (6 oz) shredded lettuce chopped tomato or avocado and additional r cream if desired
Heat oven to 350f. Spray 13x9 inch (3 quart) glass baking dish wi spray. In medium bowl, mix chicken, monterey jack cheese, bell peppers, green chiles and sour cream. Spread about 2 tablespoons enchilada sauce over each tortilla. top 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down baking dish. Top enchiladas with any remaining enchilada sauce. S with cheddar cheese. spray sheet of foil with cooking spray; cover dish with foil, sprayed side down 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.
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