Chile-Chicken Enchiladas

The other day I did what I don’t normally do and made a new recipe when we had company over. Normally I like to test recipes out on my husband first (bless him!), especially if they contain cheese because I can’t try them myself (I don’t eat cheese). But Stephen insisted he wanted chicken Enchiladas when we had some friends and family coming the other day for a 'Mexican night' so, having never made them before, I looked on the internet for a good recipe. I decided to try Betty Crocker’s Chile-Chicken Enchiladas.

There were mixed reviews on it. Most people agreed it was good but that it needed less sour cream (I didn’t measure and may have got a little happy with it!) Stephen said he's going to help me with the proportions of everything next time.

I also made Rachel Ray’s Tacozanga for the second time and that was very good but, due to playing hostess, I didn’t get a pic. I’ll have to remember to take one the next time I make it. And for dessert I made a simple Dump Cake which I intend to make another post about.

Here's the recipe for Chile-Chicken Enchiladas:

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 (11 oz) 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.