Chile-Chicken Enchiladas
| 1 | can (19 oz) Old El Paso® enchilada sauce (any variety) | ||
| 2 | cups diced cooked chicken | ||
| 1 1/2 | cups shredded Monterey Jack cheese (6 oz) | ||
| 1 | cup sour cream | ||
| 1 | can (4.5 oz) Old El Paso® chopped green chiles | ||
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) | ||
| 1 | cup shredded Cheddar cheese (4 oz) | ||
| Chopped avocado or green onions, if desired |
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Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles. | |
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Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. |
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Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream. |
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High Altitude (3500-6500 ft): Heat oven to 375°F. |
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