Dinner

Chicken & Cheese Enchiladas

Ingredients

  • 1 Can (10.5 oz) Condensed Cream of Chicken Soup
  • 1 cup Pace Picante Sauce
  • 2 cup Chopped Cooked Chicken
  • 6" or larger Tortillas, Warmed
  • 1/2 cup Sour Cream
  • 2 tsp Chili Powder
  • 1 bag shredded Monterey Jack Cheese
  • 1 Small Tomato, chopped
  • 1 Green Onion, sliced
  • DOUBLE THE FILLING IF USING LARGER TORTILLAS
Prep Time: 0:15
Cook Time: 0:40
Total Time: :

Directions

  1. Preheat oven to 350.
  2. Stir the soup, sour cream, picante sauce, chili powder, and chicken in a medium bowl.
  3. Divide the chicken mixture among the tortillas, putting cheese on top.
  4. Roll up the tortillas and place seam-side down in a lined and sprayed 11 x 18 baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato, onion and additional cheese. Let set to thicken.
  6. Makes about 6 tortillas.