This recipe comes from Aunt Tammy. She fixed it for us the same weekend she made the Savory Pot Roast. Easy, delicious and one of our favorites.
1 can (28-oz.) enchilada sauce (any variety)
2-1/2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese (8-oz.)
1 cup sour cream
1 can (4.5-oz.) chopped green chiles
10 8-inch flour tortillas
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired
1. Heat oven to 350 degrees. Spread one cup enchilada sauce in bottom of ungreased 9x13-inch glass 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 side 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.
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