Chicken Enchilades

Community Recipe from

Ingredients

  • 1 can(s) cream of chicken soup
  • 2 cup(s) chopped cooked chicken
  • 1/2 cup(s) shredded monteray jack cheese
  • 1/2 cup(s) sour cream
  • 6 whole(s) flour totillas warmed
  • 1 cup(s) pace picante sauce
  • 1 whole(s) small tomatoe chopped
  • 2 teaspoon(s) chilli powder
  • 1 whole(s) green onion sliced

Preparation

  1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
  3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
  4. Bake at 350°F. for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion

October 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Enchilades Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy