“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!”
1hr 20mins

Ingredients Nutrition


  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.

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