Easy Chicken & Cheese Enchiladas |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love. Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
1 cup picante sauce |
2 teaspoons chili powder |
2 cups chopped cooked chicken |
1/2 cup shredded monterey jack cheese (about 2 ounces) |
6 flour tortillas, warmed (6-inch) |
1 small tomato, chopped (about 1/2 cup) |
1 green onion, sliced (about 2 tablespoons) |
Directions:
1. Heat the oven to 350°F Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.
5. RECIPE TIPS:.
6. Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
7. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
8. Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
|
|