Creamy Chicken Enchiladas


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Member since 2006
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Serves 6 | Prep Time 20 | Cook Time 40

Why I Love This Recipe

This dish looks impressive and tastes like it took a lot longer than it did!


Ingredients You'll Need

1 can (10 3/4 oz.) Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) 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, warmed
1 medium tomato, chopped
1 green onion, sliced


Directions

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.


TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.


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