Ready in 1 hour 30 minutes
Chicken Enchiladas from Pillsbury cookbook.
"I didn't have the red peppers or chilies on hand so I substituted one can of ro-tel. It was delicious!"
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.
vina_coria 2y agoDelicious. Great way to use up leftovers.
ladyshine44 3y agodelicious!
brentlefebvre 4y agoOk, not great. I expected more.
Aolingh 4y agoSurprisingly easy and tasty
Loshebo 4y agoEasy to make and delicious! We'll be making this again. Thanks for the recipe.
sneyman 4y agoMy family absolutely loved this and it was to cook.
blsmith79 5y agoI enjoyed the recipe. However next time I am going to add cream cheese and some Louisiana hot sauce. I also am going to use a green enchiladas sauce. It is a very good solid base recipe.
ldj1889 6y agoI didn't have the red peppers or chilies on hand so I substituted one can of ro-tel. It was delicious!
Cookinitupgood 6y agoMy whole family loved this. They can't wait for me to make this one again.
Chris1254 7y ago[I posted this recipe.]