chicken and cheese enchiladas

Name: Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) (10 3/4 oz) condensed cream of chicken soup; 1 cup(s) sour cream; 1 1/2 cup(s) pace picante sauce or salsa of your choice; 2 teaspoon(s) chilli powder; 2 cup(s) chopped cooked chicken; 1/2 cup(s) cooked rice; 1 cup(s) shredded monterey jack cheese; 6 - (6") flour totillas, warmed; 1 small tomato, chopped; 1 - green onion, sliced

(1 RATING)

117 Pinches 2 Photos

Peggy J Shabazz

Los Angeles, CA

Updated on Feb 6, 2012

Easy as 1-2-3 recipe that I enjoy making for my family!

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups pace picante sauce or salsa of your choice
2 teaspoons chilli powder
2 cups chopped cooked chicken
1/2 cup cooked rice
1 cup shredded monterey jack cheese
6 - (6") flour totillas, warmed
1 small tomato, chopped
1 - green onion, sliced

How To Make chicken and cheese enchiladas

Step 1

Stir soup, sour cream, picante sauce and chilli powder in medium bowl.

Step 2

Stir 1 cup soup mixture, chicken, cooked rice and cheese in large bowl.
Step 3

Divide chicken and rice mixture among tortillas. Roll up tortillas and place seam-side up in 13"x 9" shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
Step 4

Bake at 350 F. or until enchiladas are hot and bubbling. Top with tomato and green onion.
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