Friday, July 6, 2012

Chicken and Cheese Enchiladas

'Chicken and Cheese Enchiladas'


1 can cream of chicken soup (10 3/4 oz)
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (I used shredded rotisserie)
1/2 cup shredded Monterey jack cheese
6 flour tortillas (6-inch)
1 small tomato, chopped
1 green onion, sliced


1. Heat the oven to 350. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture evenly among the tortillas. Roll up the tortillas and place seam-side down in a 9 x 13-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

4. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with the tomato and onion.

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