Ingredients:
2 cups diced cooked chicken
1 1/2 cups shredded monterey jack cheese ( 6 ounces)
1/2 cup sliced roasted red peppers ( from a jar)
1 (4 1/2 ounce) cans chopped green chilies
1 cup sour cream
1 (10 ounce) cans enchilada sauce
1 (11 1/2 ounce) packages flour tortillas, for burritos ( 8 tortillas)
1 1/2 cups shredded cheddar cheese ( 6 oz.)
Directions:
Heat oven to 350.
Spray 13×9-inch (3 quart) glass 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 tortillas; arrange, seam side down, in sprayed baking dish. Top enchiladas 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 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.