Chicken & Cheese Enchiladas

(from kholstege’s recipe box)

Categories: Main Dish

Ingredients

  • 1 can cream of chicken soup, undiluted
  • 1/2 C sour cream
  • 1 C picante sauce
  • 2 tsp chili powder
  • 2 C chopped cooked chicken
  • 1/2 C shredded monterey jack cheese
  • 6 flour tortillas (6 inch, warmed)
  • 1 small tomato, chopped
  • 1 green onion, diced

Directions

  1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 C picante sauce mixture, chicken and cheese in a large bowl. Dived the chicken mixture amoung the tortillas. Roll up the tortillas and place them seam-side down in an 11 × 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish and bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomatoes and onions.

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