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1 hr 5 min
can (19 oz) Old El Paso™ enchilada sauce (any variety)
cups diced cooked chicken
cups shredded Monterey Jack cheese (6 oz)
cup sour cream
can (4.5 oz) Old El Paso™ chopped green chiles
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired
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.
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.
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.
Use chicken breast meat, low-fat or no-fat cheeses and low-fat sour cream.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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