Ingredients
2
cups from 1 can (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
2 1/2
cups shredded deli rotisserie chicken
2
cups shredded Monterey Jack cheese (8 oz)
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup heavy cream or half-and-half
Sour cream, pickled jalapeño chiles, chopped fresh cilantro, if desired
Preparation
Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
