3 cups shredded Cheddar or monterey jack cheese, divided
1 cup sour cream
3/4 cup roasted red peppers, drained, chopped and divided
1 can (8 oz) diced green chiles, divided
2 cups diced cooked chicken
1 can (10 oz) enchilada sauce
8 (8-inch) soft flour tortillas
Instructions
Preheat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. Mix chicken with 1 1/2 c cheese, sour cream, red peppers and green chilies in medium bowl.
Spread about 2 tsp. enchilada sauce over each tortilla. top each with about 1/2 c chicken mixture. Roll up tortillas; arrange, seam side
down, in baking dish. Top tortillas with remaining enchilada sauce. Sprinkle with rest of cheese.
Cover with foil. Bake for 50-60 minutes or until hot, removing foil during last 5 minutes of baking time.
Originally Submitted
11/29/2013
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