Chile-Chicken Enchiladas
Recipe from Betty Crocker

Old El Paso® Favorite Recipe! Welcome family with a fiesta of flavors in a baked chicken, cheese and tortilla favorite.


Chile-Chicken Enchiladas


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Prep Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 8 enchiladas
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Ingredients
 
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  • 1  can  Old El Paso® enchilada sauce (any variety; 19 ounces)On Sale
  • 2  cups   diced cooked chickenOn Sale
  • 1 1/2   cups   shredded Monterey Jack cheese (6 ounces)On Sale
  • 1  cup   sour creamOn Sale
  • 1  can  Old El Paso® chopped green chiles (4.5 ounces)On Sale
  • 1  package  Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) (11 ounces)On Sale
  • 1  cup   shredded Cheddar cheese (4 ounces)On Sale
  •     Chopped avocado or green onions, if desiredOn Sale
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Directions
1.
Heat oven to 350 degrees F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of 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 sides 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.

Tip:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Calories 420 (Calories from Fat 220); Total Fat 24g (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 1090mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 3g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 35%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

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Spicy Enchiladas
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