Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Collected on the internet and very, very tasty. Feel free to substitute generic products, low-fat or fat-free products - no compromise to the great flavor! Guaranteed to be creamy and delicious. Ingredients:
1 (10 ounce) can cream of chicken soup |
1 (8 ounce) container sour cream |
1 cup salsa or 1 cup picante sauce |
2 teaspoons chili powder |
2 cups shredded cooked chicken |
1 1/2 cups shredded cheese |
8 small flour tortillas |
1 medium tomato, diced |
2 green onions, sliced |
Directions:
1. In large bowl, mix the soup, sour cream, salsa and chili powder.
2. Mix 1 cup of the above mixture with the chicken and 1 cup cheese in another bowl.
3. Spread a generous amount of chicken mixture down the center of each of the tortillas. Roll up each tortilla and place seam-side down in a 9x13 baking dish.
4. Pour remaining sauce over the enchiladas. Top with 1/2 cup cheese.
5. Bake at 350F for 30 minutes.
6. Sprinkle the tomato and green onions over the top of hot enchiladas and serve.
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