Green Chile Artichoke Heart Enchiladas

1. 1

   Combine chopped artichoke hearts, undrained chiles, chicken, 1 1/2 cups of the cheese and about 5 or 6 tablespoons of the enchilada sauce in a bowl.

2. 2

   Spray casserole dish with cooking spray and put a little of the enchilada sauce on the bottom of the casserole dish.

3. 3

   Warm tortillas in microwave so they don't break when you roll them.

4. 4

   Fill each tortilla with some of the artichoke/chicken mixture, wrap and place seam side down in casserole dish.

5. 5

   Cover with remaining sauce, top with remaining cheese and bake at 375 for 20 minutes. Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.