Chili Chicken Enchiladas

Categories: casserole- one dish meals

Ingredients

• 2 cups chopped cooked chicken (about12 oz.)
• 6 oz. shredded Monterey Jack cheese (about 1 1/2 cups)
• 1/2 cup jarred sliced roasted red peppers or diced pimentos, drained
• 1 cup sour cream
• 1 (10 oz.) can enchilada sauce
• 8 tortillas (7-8 inch)
• 4 oz. shredded cheddar cheese (about 1 cup)
• Chopped lettuce, tomatoes, avocado and additional sour cream, if desired

Directions

1. Heat oven to 350 degrees. Coat a 13x 9 inch baking dish with cooking spray.
2. In a medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, green chiles and sour cream; mix well. Spread about 2 tsp. enchilada sauce on each tortilla. Top each with about 1/3 cup chicken mixture. Roll, arrange, sea-side down; in baking dish. top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover with nonstick foil. Bake 40 to 45 minutes or until thoroughly heated. Remove foil for last 5 minutes of baking time. Serve with lettuce, tomatoes, avocado and additional sour cream, if desired.

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