Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe

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Mike Kurz


I got this recipe from my Dad and it is yummy!


★★★★★ 1 vote



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  • 1 can(s)
    condensed cream of chicken soup
  • 1 can(s)
    8 oz. sour cream
  • 1 c
    picante sauce
  • 2 tsp
    chili powder
  • 2 c
    chopped cooked chicken
  • 1 c
    shredded monterey jack cheese
  • 10
    fajita size flour tortillas, warmed
  • 1
    medium tomato, chopped
  • 1
    green onion, sliced

How to Make Creamy Chicken Enchiladas


  1. Mix soup, sour cream, picante sauce and chili powder.
    Mix 1 cup picante sauce mixture, chicken and cheese.
    Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
    Bake at 350°F. for 40 min. or until hot. Top with tomato and onion. Serves 6.

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About Creamy Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican

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