Enchiladas Recipe

1	can (19 oz) Old El Paso® enchilada sauce (any variety)
2	cups diced cooked chicken
1 1/2	cups shredded Monterey Jack cheese (6 oz)
1	cup sour cream
1	can (4.5 oz) Old El Paso® chopped green chiles
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
1	cup shredded Cheddar cheese (4 oz)
	Chopped avocado or green onions, if desired

	Print these coupons...
	About Concordance™

Serve with...
Corn and Black Bean Salad
Total Time: 1 hour 15 min

1.	Heat oven to 350°F. 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 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 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, serve with lettuce, chopped tomato and additional sour cream. I actually substituted diced chicken with a large can of all-white chicken breast. It turned out really good. In some recipes, I can tell that it's canned chicken but I couldn't tell in this one. Plus, it made it super quick and easy. It only took me about 10 minutes to prepare and put in the oven.