Chili-Chicken Enchiladas

This is a recipe that I got from a little recipe book from Old El Paso. I just added the home made chili to it. I have also used beef in place of chicken. This recipe is also good with low fat and no fat cheeses and sour cream. I hope you enjoy this recipe as much as we do!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 (19 ounce) can  enchilada sauce, any variety
• 2  cups  diced chicken
• 6  ounces monterey jack cheese, shredded
• 1  cup sour cream
• 1 (4 1/2ounce) can  Old El Paso green chilies
• 1 (11 1/2ounce) package  old el paso flour tortillas, for burritos
• 1  cup  shredded cheddar cheese
•  chopped avocados (optional) or  green chili, if desired (optional)

• Garnishes include

•  tomatoes
•  green onion
•  avocado
•  sour cream
•  lettuce
•  chili pepper

Directions

1. Preheat oven to 350°F.
2. Spread 1/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish.
3. In medium bowl combine; chicken, Monterey Jack cheese, sour cream, and chilies.
4. Spoon about 1/3 cup down center of each tortilla.
5. Roll up and place seam side down in casserole dish.
6. Top with remaining enchilada sauce.
7. Sprinkle with cheddar cheese.
8. Get a piece of foil big enough to fit the casserole and spray with non stick cooking spray.
9. Cover dish and bake at 350°F for 35 minutes.
10. Remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted.
11. Top with family favorite topping.