| 1 | can (19 oz) Old El Paso® enchilada sauce (any variety) |
| 2 | cups diced cooked chicken |
| 1 1/2 | cups shredded Monterey Jack cheese (6 oz) |
| 1 | cup sour cream |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) |
| 1 | cup shredded Cheddar cheese (4 oz) |
| Chopped avocado or green onions, if desired |
Serve with...
Corn and Black Bean Salad
Total Time:
1 hour 15 min
| 1. | Heat oven to 350°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 and chiles. |
| 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. | 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, serve with lettuce, chopped tomato and additional sour cream. |
| Heat oven to 375°F. |
|
| Use chicken breast meat, low-fat or no-fat cheeses and low-fat sour cream.
|
Nutrition Information:
420 ( 220); 24g ( 12g, 1/2g); 85mg; 1090mg; 26g ( 0g, 3g); 22g 15%; 0%; 35%; 10% 1 ; 1/2 ; 0 ; 3 ; 2 2