Chicken and Cheese Enchiladas
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
How to Make Chicken and Cheese Enchiladas
- 1Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2Stir 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.
- 3Bake 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 Chicken and Cheese Enchiladas
Course/Dish: Chicken, Tacos & Burritos
Other Tags: Quick & Easy, For Kids
