Update my dinner status, I'm making this tonight.
94 chefs marked this as Favorite
9 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 30 Active Time: 0 : 30
Ingredients
- 2 cups diced cooked chicken
- 6 oz. (1 1/2 cups) shredded Monterey Jack cheese
- 1/2 cup sliced roasted red bell peppers (from 7.25 oz. jar
- 1 can Old El Paso Chopped Green Chiles
- 1 cup sour cream
- 1 can Old El Paso Enchilada Sauce
- 8 (8-inch) flour tortillas
- 6 oz. (1 1/2 cups) shredded Cheddar cheese
Preparation
1: Heat oven to 350 F. Spray 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream; mix well.
2: Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish. Top enchilads 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 at 350 F for 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.
