Chicken Enchiladas

By feeferlump

Ingredients

• 1 envelope enchilada sauce mix
• 2 cups cubed cooked chicken
• 2 cups (8oz) shredded monterey jack cheese - divided
• 1-1/3 cups chopped fresh tomatoes - divided
• 1/4 cup chopped green pepper
• 2 tbs chopped green onion
• 10 flour tortillas (6")
• 2 cups shredded lettuce

Preparation

Step 1

Prepare enchilada sauce according to package. In a large bowl, combine 1/2 prepared sauce, chicken, 1 cup of cheese, 1/3 cup of tomatoes, green pepper and onion.

Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. Pour remaining enchilada sauce over top.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.