Super Easy Chicken Enchiladas
- Reviews 7
Ready In: 55 mins
Serves: 3-6
Yields: 6-8 enchiladas
Ingredients
- 8 (8 inch) flour tortillas
- 2 -3 boneless skinless chicken breasts (poached and shredded)
- 1 (10 3/4ounce) can cream of chicken soup (undiluted)
- 1⁄2 cup sour cream (plus more for serving)
- 1 cup Pace Picante Sauce (plus more for serving)
- 1 -2 teaspoon chili powder (to taste)
- 1 cup monterey jack cheese or 1 cup your favorite cheese, divided
- 1 tomatoes (chopped) (optional)
- 1 scallion (thinly sliced) (optional)
- shredded lettuce (optional)
Directions
- Pre-heat oven to 350* degrees F.
- In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
- In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
- Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
- Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
- Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
- Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
- Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
- Enjoy!
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