Chicken and Cheese Enchiladas

Name: Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
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

By Susan McGreevy
@smcgreevy

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

40 Min

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
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How to Make Chicken and Cheese Enchiladas

Step-by-Step

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