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.