Chili-Chicken Enchiladas

Ingredients

• 1 (19 ounce) can enchilada sauce, any variety
• 2 cups diced chicken
• 6 ounces monterey jack cheese, shredded
• 1 cup sour cream
• 1 (4 1/2 ounce) can Old El Paso green chilies
• 1 (11 1/2 ounce) package old el paso flour tortillas, for burritos
• 1 cup shredded cheddar cheese
• chopped avocado (optional) or green chilies, if desired (optional)

Garnishes include

• tomato
• green onion
• avocado
• sour cream
• lettuce
• chili pepper

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Spread 1/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish.

3. 3

   In medium bowl combine; chicken, Monterey Jack cheese, sour cream, and chilies.

4. 4

   Spoon about 1/3 cup down center of each tortilla.

5. 5

   Roll up and place seam side down in casserole dish.

6. 6

   Top with remaining enchilada sauce.

7. 7

   Sprinkle with cheddar cheese.

8. 8

   Get a piece of foil big enough to fit the casserole and spray with non stick cooking spray.

9. 9

   Cover dish and bake at 350°F for 35 minutes.

10. 10

    Remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted.

11. 11

    Top with family favorite topping.