Creamy Chicken Enchiladas

Recipe by JanetGomez
READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  • 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.
  • Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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