Chili Chicken Enchiladas

Course : Chicken
Serves: 8
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Ingredients:

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 tortillas flour tortilla 8 inch
6 ounces shredded cheddar cheese -- (1 1/2 cups)
1 cup sour cream
 

Preparation / Directions:

*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


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