creamy chicken enchiladas

Name: Creamy Chicken Enchiladas
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) condensed cream of chicken soup; 1 can(s) 8 oz. sour cream; 1 cup(s) picante sauce; 2 teaspoon(s) chili powder; 2 cup(s) chopped cooked chicken; 1 cup(s) shredded monterey jack cheese; 10 - fajita size flour tortillas, warmed; 1 - medium tomato, chopped; 1 - green onion, sliced

(1 RATING)

53 Pinches

Mike Kurz

Roseburg, OR

Updated on Oct 7, 2011

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

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yield 6 serving(s)

Ingredients

1 can condensed cream of chicken soup
1 can 8 oz. sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 - fajita size flour tortillas, warmed
1 - medium tomato, chopped
1 - green onion, sliced

How To Make creamy chicken enchiladas

Step 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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