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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a recipe that I got from a little recipe book from Old El Paso. I just added the home made chili to it. I have also used beef in place of chicken. This recipe is also good with low fat and no fat cheeses and sour cream. I hope you enjoy this recipe as much as we do! Ingredients:
1 (19 ounce) can enchilada sauce, any variety |
2 cups diced chicken |
6 ounces monterey jack cheese, shredded |
1 cup sour cream |
1 (4 1/2 ounce) can old el paso green chilies |
1 (11 1/2 ounce) package old el paso flour tortillas, for burritos |
1 cup shredded cheddar cheese |
chopped avocados (optional) or green chili, if desired (optional) |
tomato |
green onion |
avocado |
sour cream |
lettuce |
chili pepper |
Directions:
1. Preheat oven to 350°F.
2. Spread 1/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish.
3. In medium bowl combine; chicken, Monterey Jack cheese, sour cream, and chilies.
4. Spoon about 1/3 cup down center of each tortilla.
5. Roll up and place seam side down in casserole dish.
6. Top with remaining enchilada sauce.
7. Sprinkle with cheddar cheese.
8. Get a piece of foil big enough to fit the casserole and spray with non stick cooking spray.
9. Cover dish and bake at 350°F for 35 minutes.
10. Remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted.
11. Top with family favorite topping.
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