Spicy Chicken Enchiladas

By carvalhohm

Ingredients

• 1 1/2 cups sour cream
• 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
• 2 1/2 cups shredded pepper Jack cheese (10 oz)
• 1 teaspoon salt-free southwest chipotle seasoning blend
• 3 cups shredded cooked chicken
• 1 1/2 cups Old El Paso® mild salsa
• 1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
• Sliced green onions, if desired

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup cheese and the seasoning blend. Stir in chicken.

2 Spread 1/2 cup 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.

3 Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.