Creamy Chicken Enchiladas Recipe

September 2, 2011

Ingredients:
8 inch 10 Flour Tortilla (warmed)
1 cup Picante Sauce
2 tsp Chili Powder
8 oz Sour Cream
1 medium Tomato (chopped)
2 cup Chicken (chopped and cooked)
1 cup Monterey Jack Cheese (shredded)
1 cup (10 3/4 oz) Cream of Chicken Soup
1 green Onion (sliced)
How to make creamy chicken enchiladas:
  • Combine soup, sour cream, picante sauce and chili powder.
  • Mix 1 cup picante sauce mixture, cheese and chicken.
  • Spread 1/4-cup chicken mixture down center of each tortilla.
  • Roll it up and place it in a baking dish with seam-side down.
  • Spread remaining picante sauce mixture over enchiladas.
  • Cover it.
  • Bake it at 350 degrees F for 40 minutes.
  • Top it with onion and tomato.

 


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