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. Spray casserole dish with cooking spray and put a little of the enchilada sauce on the bottom of the casserole dish. 3. Warm tortillas in microwave so they don't break when you roll them. 4. Fill each tortilla with some of the artichoke/chicken mixture, wrap and place seam side down in casserole dish. 5. Cover with remaining sauce, top with remaining cheese and bake at 375 for 20 minutes. Serve with sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
