Chile-Chicken Enchiladas
- Reviews 2
Ready In: 1 hr
Serves: 8
Ingredients
- 1 (19 ounce) can enchilada sauce (any variety)
- 2 cups cooked chicken, diced
- 1 1⁄2 cups monterey jack cheese (6oz.)
- 1 cup sour cream
- 1 (4 1/2ounce) can green chilies, chopped
- 1 (11 1/2ounce) flour tortillas, for burritos
- 1 cup cheddar cheese, shredded (4oz.)
you can offer on the side
- chopped avocados or chopped tomatoes or shredded lettuce or chopped green onions or salsa
Directions
- Heat oven to 350°F
- Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch (3-qt.) glass baking dish. In a medium bowl, stir together chicken, Monterey jack cheese, sour cream, and chiles.
- Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla;arrange seam side down, in baking dish. Top enchiladas with remaining enchilada sauce.
- Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted.
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