Creamy Chicken Enchiladas

(from Heather Hulsey’s recipe box)

Source: Lynn F.

Serves 5 people

Categories: Dinner

Ingredients

  • 1 can (10 3/4 oz.) Cream of Chicken soup
  • 1 container (8 oz.) sour cream
  • 1 cup Pace Picante sauce
  • 2 teaspoons Chili powder
  • 2 cups cooked chicken, shredded
  • 1 cup shredded Monterey Jack cheese
  • 10 Mission soft taco size flour tortillas
  • 1 medium tomato chopped
  • 1 green onion, chopped

Directions

  1. Mix soup, sour cream, Picante sauce, and chili powder.

  2. Mix 1 cup Picante sauce mixture with chicken and cheese.

  3. Spread about 1/4 cup chicken mixture in the center of each tortilla. Roll up and place seam side down in a 3-qt. shallow baking dish.

  4. Pour remaining Picante sauce mixture over enchiladas. Cover.

  5. Bake at 350 for 40 minutes or until hot. Top with tomatoes and green onions.

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