Easy Chicken & Cheese Enchiladas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe from my grandma, she loves spicy foods, so I knew this would be good! I left the onions and tomatoes off, but I left them in the recipe for anyone to try if you'd like. Ingredients:
1 (10 3/4 ounce) can campbell's cream of chicken soup |
1/2 cup sour cream |
1 cup pace picante sauce |
2 teaspoons chili powder |
2 cups chopped cooked chicken |
1/2 cup shredded monterey jack cheese |
6 flour tortillas, warmed |
1 small tomato, chopped |
1 green onion, sliced |
Directions:
1. Stir the soup, sour cream, picante sauce and chili pwder in a medium bowl.
2. Stir 1 cup picante sauce mixture,chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortilla. Roll up the tortillas and place them eamside up in an 11x8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the dish.
4. Bake at 350°F For 40 minute or until the enchiladas are hot and bubbling.
5. Top with tomato and onion.
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