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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 1 (19 ounce) can enchilada sauce, Old El Paso
- 2 cups cooked chicken, diced
- 1 12 cups monterey jack cheese, shredded
- 1 cup sour cream
- 1 (4 1/2 ounce) can green chilies, chopped, Old El Paso
- 1 (11 1/2 ounce) package flour tortillas, burrito size
- 1 cup cheddar cheese, shredded
Method
- Heat oven to 350F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish.
- In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
- Spoon about 1/3 cup chicken mixture down center of each tortilla.
- Roll up tortillas; arrange seam side down, in baking dish.
- Top with remaining enchilada sauce.
- Sprinkle with cheddar cheese.
- Cover baking dish with foil.
- 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.
