Wednesday, March 12, 2008

Green Chile Chicken Enchiladas

Prep time: 30 mins l Bake time: 45-60 mins l Serves: 8

2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired

1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.

2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.

4. Serve with lettuce, tomato or avocado and additional sour cream.


ShazBraz said...

We just had this for dinner. It is my new enchilada recipe. SO GOOD.

Dawna said...

glad you liked it. it's my favorite too.