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.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 8|
|Calories from Fat: 239 (52%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 81.8mg||25 %|
|Sodium 789.9mg||27 %|
|Potassium 280.8mg||7 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 25.3g|
|Protein 26g||37 %|
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Calories per serving: 462
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