Creamy Chicken Enchiladas

By cellis

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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

Details

Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget

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.