Picante Chicken Enchiladas

T H

By
@mrsholmgren

This is by far the best chicken enchilada recipe I've ever made. I use a little oil and heat my corn tortillas and then roll them up with the enchilada mixture and fill an entire baking dish and then put the cheese on top before baking. It makes more than 6, it feeds my husband and I for two to three meals.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

40 Min

Ingredients

1 jar(s)
pace picante sauce
1/2 c
sour cream
2 tsp
chili powder
2 c
cubed cooked chicken
1/2 c
shredded monterey jack cheese
6
corn or flour tortillas
2 Tbsp
green onion, thinly sliced

Directions Step-By-Step

1
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.

Stir the picante sauce mixture, chicken and cheese in a large bowl.

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.

Bake at 350&#17 6;F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.

TIP Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

About this Recipe

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