Enchiladas

8 ingredients
3 steps

Ingredients

  • 1 can (19 oz) or two (10 oz. cans)enchilada sauce (any variety)
  • 2 cups Shredded cooked chicken
  • 1 1/2 cups shredded Monterey Jack or Mexican Blend cheese (6 oz)
  • 1 cup sour cream
  • 1 can (4.5 oz) chopped green chiles
  • 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
  • 1 cup shredded Cheddar cheese (4 oz)
  • Chopped avocado or green onions, if desired

Directions

  1. 1
    1. Heat oven to 375°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream, about a half cup of Sauce and chiles.
  2. 2
    2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides 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.
  3. 3
    3. Bake 25 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

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