Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked chicken -- diced
   6      ounces        shredded monterey jack cheese -- (1 1/2 c)
     1/2  cup           sliced roasted red bell pepper*
   1      can           old el paso chopped green chiles -- (4.5oz)
   8      8 inch        flour tortilla
   6      ounces        shredded cheddar cheese -- (1 1/2 cups)
   1      cup           sour cream

Preparation:

*From 7.25 oz jar Heat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray. In medium bowl. combine chicken, Monterey jack cheese, roasted peppers, chiles and sour cream; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortilla; arrange, seam side down, in sprayed baking dish. Top enchilada with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake at 350 degrees for 45 to 60 minutes or until thoroughly heated. If desired, serve topped with lettuce, tomato avocado and additional sour cream