This is one of my favorite casseroles - the magic of Time Bake kept Brenda and myself making this dish over and over again. Smelling those roasted red peppers as we walked up to the apartment just made me drool.

We generally don't bother with toppings, but suit yourself. HREF="#f1">[1]

Chile Chicken Enchiladas

2 cups cooked diced chicken [2]
8 oz shredded Monterey jack cheese
1/2 cup sliced roasted red bell peppers [3]
1 4.5 oz can green chiles
2/3 cup fat-free sour cream
1 14 oz can El Paso enchilada sauce
6 8" flour tortillas
6 oz shredded Cheddar cheese [4]

Heat oven to 350°F. Spray 13x9 (3 quart) baking dish with nonstick cooking spray. In bowl, combine chicken, jack cheese, peppers, chiles, and sour cream. Mix.

Put 2 teaspoons enchilada sauce on tortilla. Top with 1/2 cup chicken mix. Roll up tortillas, arrange in baking dish, seam side down. Top with enchilada sauce, then sprinkle with cheddar cheese. Spray sheet of aluminum foil with cooking spray, cover baking dish with foil, sprayed side down.

Bake at 350°F, for 45 to 60 minutes or until heated through.

][1] Actually, I'll come over to your house and forcibly remove those toppings.
[2] With cooked, diced chicken, you've got several options. Time Trimmers are frozen chunks of chicken. Another option is to boil a breast of chicken until cooked through. I like to marinate the chicken and grill it on my George Foreman grill. [5]
[3] Roasted Red Peppers come in jars - Progresso and Cento both make good ones. Sometimes, they're filed in the grocery store in the Mexican aisle, other times, they're with the canned veggies.
[4] You can use low-fat cheese in this recipe, but I don't reccommend it. Use hand-shredded cheese for the topping, instead, since it's less dense than the bought shredded cheese.
[5] The George Foreman grill is the absolute best thing to own when you live in an apartment.

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