Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 cups diced cooked chicken
- 1 1/2 cups shredded monterey jack cheese
- 1 (6 oz) 1/2 cup sliced drained roasted red bell pe
- 1 jar 1 can (4.5 oz) old el paso chopped green chil
- 1 cup sour cream
- 1 can (10 oz) old el paso enchilada sauce
- 8 flour tortillas for burritos
- 1 1/2 cups shredded cheddar cheese
- 1 (6 oz) shredded lettuce chopped tomato or avocado and additional sour cream if desired
Preparation
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.
