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Chile-Chicken Enchiladas

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“I found this on an insert found on a can of Old El Paso green chilies. This is really good. My kids are very picky and love this.”
READY IN:
1hr 5mins
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
  2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover baking dish with foil.
  3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions, if desired.

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