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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I found this on an insert found on a can of Old El Paso green chilies. This is really good. My kids are very picky and love this. Ingredients:
1 (19 ounce) can enchilada sauce, old el paso |
2 cups cooked chicken, diced |
1 1/2 cups monterey jack cheese, shredded |
1 cup sour cream |
1 (4 1/2 ounce) can green chilies, chopped, old el paso |
1 (11 1/2 ounce) package flour tortillas, burrito size |
1 cup cheddar cheese, shredded |
Directions:
1. Heat oven to 350°F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover baking dish with foil.
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.
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