Chile Chicken Enchiladas

Roll up a new enchilada with unexpected chicken and two cheeses.

  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 8
  • servings 8

Ingredients

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    20%;
    Calcium
    40%;
    Iron
    10%;
    Exchanges:
    2 Starch; 3 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved