Easy White Chicken Enchiladas

Name: Easy White Chicken Enchiladas
Prep time: 20 min
Total time: 1 min
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

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Prep Time: 20 minutes

Total: 1 hours

Servings: 4

Author : Madison Mayberry

Ingredients

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2 cups from 1 can (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce2 1/2 cups shredded deli rotisserie chicken2 cups shredded Monterey Jack cheese (8 oz)2 cans (4.5 oz each) Old El Paso™ chopped green chiles1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)1/2 cup heavy cream or half-and-halfSour cream, pickled jalapeño chiles, chopped fresh cilantro, if desired

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.

Step 4

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.

Step 5

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.