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  • February 2008
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Warm up with these Chile Enchiladas

This has been a family favorite in my household for many years. If you like enchiladas, these are sure to hit the spot!

Chicken Enchiladas

2 cups diced cooked chicken
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
1/2 cup sliced roasted red bell peppers (from 7.25-oz. jar)
1 (4.5-oz.) can Chopped Green Chiles
1 cup sour cream
1 (10-oz.) can Enchilada Sauce
8 (8-inch) flour tortillas
6 oz. (1 1/2 cups) shredded Cheddar cheese

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream; mix well.

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 sprayed 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.

Bake at 350°F. for 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve topped with lettuce, tomato, avocado and additional sour cream if desired. Makes 8 Enchiladas.


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