Chile Chicken Enchiladas

These are delicious.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2  cups  diced  cooked chicken
• 1 1⁄2 cups  shredded monterey jack cheese (6 ounces)
• 1⁄2 cup  sliced  roasted red pepper (from a jar)
• 1 (4 1/2ounce) can  chopped green chilies
• 1  cup sour cream
• 1 (10 ounce) can  enchilada sauce
• 1 (11 1/2ounce) package flour tortillas, for burritos (8 tortillas)
• 1 1⁄2 cups  shredded cheddar cheese (6 oz.)

Directions

1. Heat oven to 350.
2. Spray 13x9-inch (3 quart) glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream; mix well.
3. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture.
4. Roll up tortillas; arrange, seam side down, in sprayed baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
5. Bake 45 to 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.