Chile Chicken Enchiladas

 

2

cups diced cooked chicken

1 1/2

cups shredded Monterey Jack cheese (6 oz)

1/2

cup sliced drained roasted red bell peppers (from 7.25-oz jar)

1

can (4.5 oz) Old El Paso® chopped green chiles

1

cup sour cream

1

can (10 oz) Old El Paso® enchilada sauce

1

package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

1 1/2

cups shredded Cheddar cheese (6 oz)

Shredded lettuce, chopped tomato or avocado and additional sour cream, if desired

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
• 2 Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• 3 Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.