chicken and cheese enchiladas

Name: Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 40 min
Yield: 6
Ingredients: 1 can(s) 98% fat free cream of chicken soup; 1/2 cup(s) sour cream, reduced fat; 1 cup(s) picante sauce; 2 teaspoon(s) chili powder; 2 cup(s) cooked chicken; 1/2 cup(s) monterey jack cheese, shredded; 6 - flour tortillas (6"), warmed; 1 small tomato; 1 - green onion, sliced

(1 RATING)

60 Pinches 4 Photos

Susan McGreevy

Port Jeff Station, NY

Updated on Feb 1, 2012

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

Rate

prep time 10 Min

cook time 40 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make chicken and cheese enchiladas

Step 1

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Step 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.
Step 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.
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