Creamy Chicken Enchiladas |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is terrific! Ingredients:
1 (10 ounce) can cream of chicken soup |
1 cup picante sauce |
1 cup sour cream |
2 teaspoons chili powder |
2 cups shredded colby-monterey jack cheese |
6 flour tortillas |
2 cups chicken, cooked and cubed |
1 diced tomato |
1/2 cup chopped green onion |
Directions:
1. Mix together soup, picante sauce, chili powder, sour cream and 1 1/2 cups of cheese.
2. Put 1 cup of this mixture in separate bowl.
3. Add chicken to remaining mix.
4. Place heaping spoonful of chicken and soup mixture on each tortilla shell, roll up and place seam side down in greased 9 x 13 pan.
5. Top with remaining soup mixture, tomatoes, green onions and remaining cheese.
6. Bake, uncovered, at 350°F for 20 to 25 minutes or until heated through.
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