Chile-Chicken Enchiladas

I have made many different enchilada recipes in my time. Heath's favorite dinner in all the world is enchiladas. I probably make them 2-3 times a month. He usually has a favorite (for the longest time it was this recipe for Cream Cheese Chicken Enchiladas...this is still my personal favorite), and this is currently it. Every once in a while I'll try a new recipe to see how he likes it, but he always comes back to these, which is fine with me cause so far, they're the easiest to make. These are filled with nothing more than chopped chicken, sour cream, some chilies and some cheese. I usually cover mine with a nice layer of sour cream on top as well. I'm sure I'll try some more enchilada recipes in the future, but for now, this is the one of the best I've made so far. If you're a fan of Mexican food, I definitely recommend trying these. They're also a good choice if you're having a couple people over for dinner since they don't take too long to prepare. That way you can actually spend time with your guests!

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'Chile-Chicken Enchiladas'

Source: Betty Crocker

1 can (19 oz) enchilada sauce (any variety)

2 cups diced cooked chicken

1 1/2 cups shredded Monterey Jack cheese (6 oz)

1 cup sour cream

1 can (4.5 oz) chopped green chiles

1 package flour tortillas for burritos (8 tortillas; 8 inch)

1 cup shredded Cheddar cheese (4 oz)

Chopped avocado or green onions, if desired

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

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