Creamy Chicken Enchiladas Recipe

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Creamy Chicken Enchiladas

Mike Kurz


I got this recipe from my Dad and it is yummy!

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1 can(s)
condensed cream of chicken soup
1 can(s)
8 oz. sour cream
1 c
picante sauce
2 tsp
chili powder
2 c
chopped cooked chicken
1 c
shredded monterey jack cheese
fajita size flour tortillas, warmed
medium tomato, chopped
green onion, sliced

Directions Step-By-Step

Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350°F. for 40 min. or until hot. Top with tomato and onion. Serves 6.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican