Chili-Chicken Enchiladas

Name: Chili-Chicken Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
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 1/2 ounce) can Old El Paso green chilies; 1 (11 1/2 ounce) package old el paso flour tortillas, for burritos; 1 cup shredded cheddar cheese; chopped avocados (optional) or green chili, if desired (optional); tomatoes; green onion; avocado; sour cream; lettuce; chili pepper

Submitted by KGCOOK

"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!"

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Ready In:: 1hr 20mins
Ingredients:: 14
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 1/2 ounce) can Old El Paso green chilies
1 (11 1/2 ounce) 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

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

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RECIPE SUBMITTED BY

KGCOOK

212

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