Picante Chicken Enchiladas

Who wouldn't love these enchiladas? They've got chicken, cheese, and picante sauce, all wrrapped up in a tortilla and baked until the cheese is melted and the filling is hot.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (26 ounce) jar  Pace Picante Sauce
• 1⁄2 cup sour cream
• 2  teaspoons chili powder
• 2  cups  cooked chicken, cooked
• 1⁄2 cup monterey jack cheese, shredded
• 6  flour tortillas
• 1  green onion, thinly sliced (about 2 Tbsp.)

Directions

1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
2. Stir the picante sauce, chicken and cheese in a large bowl,.
3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
4. Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.