Monday, September 8, 2008

Chile Chicken Enchiladas

2 cups diced cooked chicken
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
1/2 cup sliced roasted red bell peppers (from 7.25-oz. jar)
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 cup sour cream
1 (10-oz.) can Old El Paso® Enchilada Sauce
1 (11.5-oz.) pkg. Old El Paso® Flour Tortillas for Burritos (8 tortillas)
6 oz. (1 1/2 cups) shredded Cheddar cheese

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chilies and sour cream; mix well.
2. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in sprayed 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 at 350°F. for 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.

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