- 6
- Average
- 20 mins
- 40 mins
- Average budget
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Ingredients
- 1 can (10 3/4oz) cream of chicken soup
- 1 container (8oz) sour cream
- 1 cup picante sauce
- 2 tsp. chili powder
- 2 cups chopped cooked chicken
- 1 cup shredded Monterey jack cheese
- 10 fajita size flour tortillas
- 1 medium tomato, chopped
- 1 green onion, sliced
Preparation
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 a 3 qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 min or until hot. Top with tomato and onion.
For 2 cups chopped cooked chicken, in a medium saucepan over medium high heat, in 4 cups boiling water, cook 1 lb. boneless, skinless chicken breasts or thighs, cubed for 5 min or until done. Drain and chop chicken.