Chicken and Cheese Enchiladas

Susan McGreevy

By
@smcgreevy

This makes a quick weeknight meal that even the kids enjoy.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

40 Min

Ingredients

1 can(s)
98% fat free cream of chicken soup
1/2 c
sour cream, reduced fat
1 c
picante sauce
2 tsp
chili powder
2 c
cooked chicken
1/2 c
monterey jack cheese, shredded
6
flour tortillas (6"), warmed
1 small
tomato
1
green onion, sliced

Directions Step-By-Step

1
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
3
Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

**I like Salsa Verde (green salsa) and sometimes pour that over the top and add some additional cheese over top, as these pictures show.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Other Tags: Quick & Easy, For Kids