Creamy Chicken Enchiladas

Submitted by bsmith1

"This is terrific!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 283.49 g can cream of chicken soup
• 236.59 ml picante sauce
• 236.59 ml sour cream
• 9.85 ml chili powder
• 473.18 ml shredded colby-monterey jack cheese
• 6 flour tortillas
• 473.18 ml chicken, cooked and cubed
• 1 diced tomato
• 118.29 ml chopped green onion

directions

1. Mix together soup, picante sauce, chili powder, sour cream and 1 1/2 cups of cheese.
2. Put 1 cup of this mixture in separate bowl.
3. Add chicken to remaining mix.
4. Place heaping spoonful of chicken and soup mixture on each tortilla shell, roll up and place seam side down in greased 9 x 13 pan.
5. Top with remaining soup mixture, tomatoes, green onions and remaining cheese.
6. Bake, uncovered, at 350°F for 20 to 25 minutes or until heated through.

Reviews

[Chef PotPie]

This was quite good and very tasty! I added red pepper flakes to the sauce for some kick, mostly for my husband. I used low fat sour cream and soup, and still it was great. I served it on a bed of shredded lettuce, and my husband will be topping some eggs on the leftovers.

 

[sbera007]

Awesome!!! I could not believe how easy and flavorful these were. We used hot picante sauce and hot chili powder because we like a little spice. I also added some green pepper and seasoning to the chicken (onion powder, cayenne pepper, garlic powder, cumin, salt, and pepper). However, I don't know if it really made a difference because the sauce mixture is so flavorful! I also cut the fat using low fat sour cream and healthy request cream of chicken soup. This is a great week night meal that I will definitely add to my repertoire of enchilada recipes! Thanks bab!