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Chicken and Cheese Enchiladas
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 medium | yellow onion |
| 2 cans | enchilada sauce |
| 2 cups | shredded cooked chicken |
| 10 | 6-inch whole wheat tortillas |
| 1 can | Rotel tomatoes |
| 2 4-ounce can | diced green chiles, drained |
| 4 cups | grated cheddar and Mont Jack cheese |
| 1 cup | reduced-fat sour cream |
| Cooking spray |
Preheat the oven to 350°F.
Using food processor, chop onion and chicken to course chop. In bowl, mix onion, chicken, Rotel, green chiles, sour cream and 2 cups of cheese. Evenly divide the mixture among the tortillas and roll them up.
Coat largest baking dish (at least 9 x 13) with cooking spray and pour 1/2 can of enchilada sauce into bottom. Place rolled up enchiladas into pan. Cover with remaining enchilada sauce, and sprinkle with the remaining 2 cups of grated cheese. Cover and bake for about 45 minutes, until the cheese is melted and bubbly.
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