Easy Chicken & Cheese Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 enchilada
- Serves:
- 6
ingredients
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 1 cup picante sauce (I use mild, but you can choose the heat to your tastes)
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1⁄2 cup colby&montereyjack cheese, shredded
- 6 flour tortillas (warmed so they don't break when rolling)
- 1 small tomatoes, chopped
- 1 green onion, sliced
directions
- Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
- Stir 1 cup pacante sauce mixture, chicken, and cheese in a large bowl.
- Divide the chicken mixture among the tortillas.
- Roll up the tortillas and place the seamside up in a 13 x 9 baking dish.
- Pour the remaining picante sauce mixture over the filled tortillas.
- Cover the baking dish.
- Bake at 350 degrees for 40 minutes.
- Top with the tomato and onion and serve.
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