Donna's Creamy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have no idea where I got this recipe or who Donna is, but this is a simple and tasty enchilada dish. It goes together quickly because you start with a rotisserie chicken. Ingredients:
1 rotisserie-cooked chicken, cooked rotisserie from the store, chopped |
1 cup picante sauce |
1 (10 3/4 ounce) can cream of chicken soup |
8 ounces sour cream |
2 teaspoons chili powder |
1 cup monterey jack cheese, shredded |
12 flour tortillas |
1 medium tomato, chopped |
1 green onion, sliced |
Directions:
1. Mix picante sauce, soup, sour cream and chili powder.
2. Reserve one cup of the sauce mixture.
3. Mix the reserved picante sauce mixture, chicken and cheese.
4. Spread about 1/4 cup chicken mixture down center of each tortilla.
5. Roll up and place seam-side down in 3-quart shallow baking dish.
6. Pour remaining sauce mixture over enchiladas.
7. Cover and bake at 350ºF for 40 minutes or until hot.
8. Top with additional picante sauce, tomato and onion.
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