Valley Fresh Chicken Enchiladas

By ninebirch

Ingredients

• 2 (10 ounce) can Valley Fresh 100% Natural White Chicken, drained
• 1 (10 ounce) can Mexican-style diced tomatoes, divided, undrained
• 1 (4 ounce) can Chi-Chi’s Diced Green Chilies
• 1/2 cup diced onion
• 1 teaspoon garlic powder (optional)
• Salt and pepper to taste
• 12 flour tortillas
• 2 10 oz cans green or red enchilada sauce
• 2 cups shredded reduced-fat Mexican cheese blend
• 1/2 cup sour cream
• Shredded lettuce, salsa, diced bell peppers and sour cream

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

In bowl, combine chicken, half can of diced tomatoes (drained) onion, green chilies, garlic powder, salt, and pepper; mix well.
In another bowl combine enchilada sauce and sour cream until well blended. Add 1/2 cup enchildada sauce to the chicken mixture. Spread a small amount of enchilada sauce over the bottom of a 9 x 13 inch baking dish. Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish. Pour reamining enchilada sauce over the tortillas. Sprinkle with remaining cheese. Bake 25-30 minutes or until hot. If desired, serve with shredded lettuce, salsa, diced bell pepper and sour cream.

Option - Put 6 tortillas in a slightly damp paper towel and microwave for approximately 30 seconds to soften. Repeat with remaining tortillas. Fill tortillas with chicken mixture and roll into enchiladas. Place in a 9x13-inch glass baking dish. For topping, combine chili and remaining diced tomatoes (undrained). Pour on top of enchiladas. Top with shredded cheese. Bake at 350ºF for 15-20 minutes, or until middle is hot and cheese has melted.