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
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Mix soup, sour cream, Picante sauce, and chili powder.
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Mix 1 cup Picante sauce mixture with chicken and cheese.
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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.
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Pour remaining Picante sauce mixture over enchiladas. Cover.
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Bake at 350 for 40 minutes or until hot. Top with tomatoes and green onions.