Chile Chicken Enchiladas

• 2 c diced cooked chicken
• 1 1/2 c (6 oz.) shredded Monterey Jack cheese
• 1/2 c sliced roasted red bell peppers
• 1 (4.5-oz.) can Old El Paso Chopped Green Chiles
• 1 c sour cream
• 1 (10-oz.) can Old El Paso Enchilada Sauce
• 8 (8-inch) flour tortillas
• 1 1/2 c (6 oz.) shredded Cheddar cheese

Directions:

Heat oven to 350°F.

Spray 13x9-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 tsp enchilada sauce on each tortilla. Top each with 1/2 c 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 mins or until thoroughly heated. If desired, remove foil during last 5 mins of baking time. If desired, serve topped with lettuce, tomato, avocado and additional sour cream.

8 servings