Easy Chicken and Cheese Enchiladas
![photo by lazyme](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/37/53/07/picuYFTDc.jpg)
photo by lazyme
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by loof751](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/37/53/07/picfdvybR.jpg)
![photo by breezermom](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/37/53/07/picWKLeNb.jpg)
![photo by Karen Elizabeth](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/37/53/07/picokfEBS.jpg)
![photo by Karen Elizabeth](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/37/53/07/picFXHD7i.jpg)
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1⁄2 cup sour cream
- 1 cup picante sauce (I use mild)
- 2 teaspoons chili powder
- 2 cups chicken, cooked, shredded
- 1⁄2 cup monterey jack cheese, shredded
- 6 (6 inch) flour tortillas, warmed
- 1 small tomatoes, seeded, chopped
- 1 green onion, sliced
directions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
- In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
- Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish.
- Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
- Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.
Questions & Replies
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Reviews
-
So great! The only change I made was I accidently used 1 c of sour cream, but the sauce was still delish so I'll probably stick with that. I cooked my chicken in the crockpot in the morning, shredded it (so juicy!) and mixed it with the sauce and cheese. Rolled it up quickly and covered the dish in the fridge until it was time for dinner. I cooked it for an hour (after it was in the fridge) and it still wasn't real hot but it was warm...so tasty! Topped with salsa, sour cream and homemade guacamole...I enchilada filled me right up!
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