Chili-Chicken Enchiladas

• 1 (19 ounce) can enchilada sauce, any variety
• 2 cups diced chicken
• 6 ounces monterey jack cheese, shredded
• 1 cup sour cream
• 1 (4 1/2 ounce) can Old El Paso green chilies
• 1 (11 1/2 ounce) packageold el paso flour tortillas, for burritos
• 1 cup shredded cheddar cheese
• chopped avocados (optional) or green chili, if desired (optional)
• tomatoes
• green onion
• avocado
• sour cream
• lettuce
• chili pepper

1. Preheat oven to 350F.
2. Spread 1/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish.
3. In medium bowl combine; chicken, Monterey Jack cheese, sour cream, and chilies.
4. Spoon about 1/3 cup down center of each tortilla.
5. Roll up and place seam side down in casserole dish.
6. Top with remaining enchilada sauce.
7. Sprinkle with cheddar cheese.
8. Get a piece of foil big enough to fit the casserole and spray with non stick cooking spray.
9. Cover dish and bake at 350F for 35 minutes.
10. Remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted.
11. Top with family favorite topping.

enchilada sauce, chicken, cheese, sour cream, green chilies, packageold, cheddar cheese, avocados, tomatoes, green onion, avocado, sour cream, chili pepper

Taken from www.food.com/recipe/chili-chicken-enchiladas-291230 (may not work)