Tuesday, June 15, 2010

Chile-Chicken Enchiladas

Source: Betty Crocker
Servings: 8 enchiladas

1 19oz. can enchilada sauce
2 cups diced, cooked chicken
1 1/2 cups shredded monterey jack cheese (6 oz)
1 cup sour cream (or greek yogurt)
1 4.5oz. can chopped green chiles
1 11oz. pkg. flour tortillas for burritos (8 inch)
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired

Heat oven to 350. Spray bottom of 13x9 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, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side 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 5-10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. Serve with lettuce, chopped tomato and additional sour cream.

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