picante chicken enchiladas
(4 ratings)
This is by far the best chicken enchilada recipe I've ever made. I use a little oil and heat my corn tortillas and then roll them up with the enchilada mixture and fill an entire baking dish and then put the cheese on top before baking. It makes more than 6, it feeds my husband and I for two to three meals.
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(4 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
40 Min
Ingredients For picante chicken enchiladas
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1 jarpace picante sauce
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1/2 csour cream
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2 tspchili powder
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2 ccubed cooked chicken
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1/2 cshredded monterey jack cheese
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6corn or flour tortillas
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2 Tbspgreen onion, thinly sliced
How To Make picante chicken enchiladas
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1Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce mixture, chicken and cheese in a large bowl. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350 6;F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion. TIP Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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