Creamy Chicken Enchiladas

Submitted by JanetGomez

"Yummy!"

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 10 enchiladas
• Serves: 5

ingredients

• 304.75 g can cream of chicken soup
• 226.79 g container low-fat sour cream
• 236.59 ml picante sauce
• 9.85 ml chili powder
• 473.18 ml chopped cooked chicken
• 236.59 ml shredded monterey jack cheese (about 4 oz)
• 10 flour tortillas, warmed
• 1 medium tomatoes, chopped
• 1 green onion, sliced

directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Reviews

[lazyme]

There are really nice enchiladas with a great taste. I used large burrito size tortillas and think that there wasn't quite enough sauce for them - although I'm guessing that there would be plenty of sauce if using standard size tortillas. Thanks for sharing a nice dish that my company enjoyed. Made for Spring PAC 2013.