Chili-chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (19 ounce) can enchilada sauce, any variety
• 2 cups diced chicken
• 6 ounces monterey jack cheese, shredded
• 1 cup sour cream
• 1 (4 1/2 ounce) can old el paso green chilies
• 1 (11 1/2 ounce) package old el paso flour tortillas, for burritos
• 1 cup shredded cheddar cheese
• chopped avocados (optional) or green chili, if desired (optional)
• tomato
• green onion
• avocado
• sour cream
• lettuce
• chili pepper

Recipe

• 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.