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chicken and cheese enchiladas

(1 rating)
Recipe by
Susan McGreevy
Port Jeff Station, NY

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

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min

Ingredients For chicken and cheese enchiladas

  • 1 can
    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 sm
  • 1
    green onion, sliced

How To Make chicken and cheese enchiladas

  • 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.

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