Recipe of the Week - Chile Chicken Enchiladas

Got leftover chicken that needs to be used? Or just in the mood for chicken? Try this chicken enchilada recipe.

Difficulty: Easy
Prep Time: 20 min
Start to Finish: 1 hr
Yield: 8 enchiladas

Ingredients:
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 (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired


1. Heat oven to 350°F. Spread 1/2 cup enchilada sauce over bottom of ungreased 13x9-inch (3-quart) glass 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 side 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.