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Name: Chile Chicken Enchiladas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cups cooked chicken diced; 1 1/2 cups monterey jack cheese shredded; 1/2 cup roasted red bell peppers (6 oz) sliced drained; 1 4.5-oz can old el paso chopped green chiles; 1 cup sour cream; 1 10-oz can old el paso enchilada sauce; 8 flour tortillas for burritos; 1 1/2 cups Cheddar cheese shredded; 1 6-oz lettuce, chopped tomato or avocado and additional shredded

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INGREDIENTS

2 cups cooked chicken ; diced
1 1/2 cups monterey jack cheese ; shredded
1/2 cup roasted red bell peppers ; (6 oz) sliced drained
1 4.5-oz can old el paso chopped green chiles
1 cup sour cream
1 10-oz can old el paso enchilada sauce
8 flour tortillas for burritos
1 1/2 cups Cheddar cheese ; shredded
1 6-oz lettuce, chopped tomato or avocado and additional ; shredded

INSTRUCTIONS

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.

NOTES

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Chile Chicken Enchiladas

2 cups cooked chicken diced
1 1/2 cups monterey jack cheese shredded
1/2 cup roasted red bell peppers (6 oz) sliced drained
1 4.5-oz can old el paso chopped green chiles
1 cup sour cream
1 10-oz can old el paso enchilada sauce
8 flour tortillas for burritos
1 1/2 cups Cheddar cheese shredded
1 6-oz lettuce,  chopped tomato or avocado and additional shredded

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.

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Nutrition

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Serving Size: 1 Serving (573g)
Recipe Makes: 6

Calories: 1585
Calories from Fat: 539 (34%)

Amt Per Serving		% DV

	Total Fat 59.9g	80 %
	Saturated Fat 24.3g	121 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 8.1g
Cholesterol 113.2mg		35 %
Sodium 2861.3mg		99 %
Potassium 921.1mg		24 %
Total Carbohydrate 196g		58 %
	Dietary Fiber 12.6g	50 %
	Sugars, other 183.4g
Protein 61.8g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1585

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