Spicy Chicken Enchiladas Recipe

Name: Spicy Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups (375 mL) sour cream; 1 can (14 oz/398 mL) Muir Glen fire roasted diced tomatoes, drained; 2 1/2 cups (625 mL) shredded pepper Jack cheese; 1 tsp (5 mL) chipotle seasoning blend; 3 cups (750 mL) shredded cooked chicken; 1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa; 1 pkg (8 count) Old El Paso* Large Flour Tortillas; Sliced green onions, if desired

Ingredients

1 1/2 cups (375 mL) sour cream
1 can (14 oz/398 mL) Muir Glen fire roasted diced tomatoes, drained
2 1/2 cups (625 mL) shredded pepper Jack cheese
1 tsp (5 mL) chipotle seasoning blend
3 cups (750 mL) shredded cooked chicken
1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa
1 pkg (8 count) Old El Paso* Large Flour Tortillas
Sliced green onions, if desired

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 8 servings

Instructions

Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Dinner