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- 1 can(s) cream of chicken soup
- 1/2 cup(s) sour cream
- 1 cup(s) picante or enchilada sauce
- 2 teaspoon(s) chili powder
- 2 cup(s) cooked chicken chopped
- 1/2 cup(s) Monterey Jack cheese shredded
- 6 flour tortillas
- 1 small tomato (optional) chopped
- 1 green onion (optional) sliced
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.
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Easy Enchiladas Recipe at a Glance
- COURSE: Main Dishes