Chile Chicken Enchiladas

  13 reviews
  • 30|min prep time
  • 1|hr|30|min total time
  • 8 ingredients
  • 8 servings

cups diced cooked chicken
1 1/2
cups shredded Monterey Jack cheese (6 oz)
cup sliced roasted red bell peppers (from a jar)
can (4.5 oz) Old El Paso™ chopped green chiles
cup sour cream
can (10 oz) Old El Paso™ enchilada sauce
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 1/2
cups shredded Cheddar cheese (6 oz)


  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream.
  2. 2 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 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.
  3. 3 Bake 45 to 60 minutes or until hot. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.




Nutrition Information

Recipe Step Photos

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