Enchiladas
- 1 can (19 oz) or two (10 oz. cans)enchilada sauce (any variety)
- 2 cups Shredded cooked chicken
- 1 1/2tups shredded Monterey Jack or Mexican Blend cheese (6 oz)
- 1 cup sour cream
- 1 can (4.5 oz) chopped green chiles
- 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
- 1 cup shredded Cheddar cheese (4 oz)
- Chopped avocado or green onions, if desired
- 1. Heat oven to 375u0b0F. Spray bottom of 13x9-inch (3-quart) 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 cheese, sour cream, about a half cup of Sauce and chiles.
- 2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides 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.
- 3. Bake 25 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
cansenchilada sauce, chicken, shredded monterey, sour cream, green chiles, flour tortillas, cheddar cheese, avocado
Taken from www.epicurious.com/recipes/member/views/enchiladas-50092040 (may not work)