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.